Greens, Beet and Goat Cheese Salad w/ Caramelized Pecans

If you're looking for a satisfying main dish salad or a great salad starter, try this!

Greens, beets, nuts and a homemade fruity dressing will make you feel like you're eating something good for you - and that's because you are.

You can always amp up the protein by adding sliced grilled chicken breast.

Add some foccacia or other great bread as an accompaniment.  And, why not sip on a sauvignon blanc while you're at it!

This is a great dinner salad for 2 or a starter for 4. 

Here's what you'll need:



                            6 C greens (your choice - I used organic spring mix)

                            1 C roasted golden beets,

                            cut into thick sticks

                            140 gm package of goat cheese, crumbled

                            Caramelized pecans

                            Apricot Honey Caramelized Onion Dressing

                              (Click for dressing recipe here)                 

How to caramelize the pecans:

                                      1/2 C pecan halves

                                      1 T butter

                                      1 T brown sugar

                                      1/8 t cayenne pepper

(There is a very mild kick with the pepper but you can omit if you like)

Pre-mix the sugar and pepper (if using),

for even distribution.

Melt butter in a pan over medium high heat.

Add pecans.

Sprinkle sugar mix over nuts...

Cook for about 3 to 5 minutes until well coated.

Cool on wax paper.

Now to make the salad...

Toss the greens with about 1/2 a cup of salad dressing.

(Depending on the amount of greens and your preference for more/less dressing.)

Distribute beets evenly...

Same with the cheese...

Sprinkle with the caramelized pecans.

What a multi-layered taste experience!

Fresh greens...

Earthy beets...

Piquant goat cheese...

Sweet and spicy pecans...

All brought together with a complex fruity dressing!

Good enough for company and great just for you!

Easy Curried Chicken Salad

Here's another recipe salvaged from my memories of the old Holt Renfrew menu.  Again, this is for my friend Lynne with whom I enjoyed many a meal there.  It was one of her favourites.

 

This is SO easy.  It makes a wonderful work lunch or easy dinner.  You can also stuff it into a pita or serve with a nice dense pumpernickel.

 

This serves 2.

 

Single people - it's easy to halve the recipe!

 

You will need: 

 

 

1/2 C mayo
1 T curry powder
1/2 C diced celery
1/4 cup almond slivers, toasted
1 medium diced granny smith apple (see below)
2 C cooked, diced chicken (see note below)
Not shown: 2 C chicken broth for poaching
1/8 T ground pepper (or less if you want it toned down)

TO TOAST ALMONDS:

Place almonds in a shallow pan.

In a preheated 300 degree oven, toast nuts for 10 minutes.

Cool.

 

 

TO POACH CHICKEN:

In a sauce pan, bring 2 cups chicken broth to a boil.

 

Place 2 boneless chicken breasts halfs or,

1 breast half and 3 boneless skinless thighs* in the broth and reduce to simmer for about 20 minutes.

 

As always, I remind you to poach your chicken in broth so your meat has flavour.

 

Cool and dice into bite sized pieces.

 

 

* This is what I used as they were the leftovers from the packages I used for the Matzo Ball soup the other day.

 

 

EASY APPLE CHOPPING LESSON:

Quarter and core the apple.
Don't peel it!

Cut each quarter into 3 or 4 slices.

Dice into medium chunks like this...

Put chicken, apples and celery in a bowl.



Add mayo, curry and pepper (if using) at this point.
Taste for your salt preference.  I put in a couple of grinds.

 

Stir in almonds.
Don't add them until you're ready to serve/eat.
If you're packing for lunch, store them separately.

And here you have it.
Curried chicken salad with the crispness of celery, tartness of apples, earthy almonds and tender chickem morsels!