Hello, Lovelies! I’m so looking forward to having the house to myself today. I had to stop by the blog here and drop off this awesome salad recipe for you all to enjoy before I head out to the living room to light candles, sip tea, read a book and maybe catch up with Don Draper and see what he’s been up to lately. Do you watch Mad Men? Oh my. Such a great show. I am smitten.
My daughter Andie came over for dinner last night and we all sat on the deck while Jeff grilled the chicken for this. I marinated 4 large chicken breasts in a little extra virgin olive oil, white wine, salt, pepper, sugar and a sprinkling of garlic and onion powder. I chilled them in the fridge for about 4 hours prior to grilling, and they turned out great. Tasty without overwhelming the other many flavors in this salad. Andie doesn’t like goat cheese so I used cream cheese on hers and she said it was awesome.
for 4 big dinner size salads – divide ingredients and plate in the order listed:
mixed baby spring greens
12 large strawberries, sliced
a few slices thinly sliced purple onion
crumbled chevre (goat cheese, montrachet) or cream cheese
4 grilled chicken breasts, cut into chunks
candied pecans (recipe below)
poppyseed dressing (we used Brianna’s this time)
sea salt and freshly ground pepper to taste
~ candied pecans ~
1/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 egg white
1 Tablespoon water
1/3 lb. pecan halves
Preheat oven to 250 degrees F. In a shallow bowl, combine the sugar, cinnamon and salt. In another shallow bowl, whisk the egg white and water until light and frothy. Place the pecans in the egg white mixture and toss to coat evenly. Lift the pecans out of the egg white mixture with a slotted spoon and place them in the sugar mixture. Toss to coat evenly. Place the pecans on a cookie sheet and separate them so they don’t stick together while baking. Bake in the preheated oven for an hour, stirring every 15 minutes until evenly browned.