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City of Portland
Ww 7 Points - Grilled Chicken and Pecan Salad

4 (1/4 lb) skinless chicken breast half
12 cup apple cider
1 tablespoon cider vinegar
12 teaspoon Worcestershire sauce
12 teaspoon hot pepper sauce
12 teaspoon chopped fresh thyme
1 tablespoon walnut oil
2 cups torn arugula, rinsed and dried
1 12 cups mixed salad greens
1 cup thinly sliced Belgian endive
1 granny smith apple, cored and thinly sliced
14 cup pecans, toasted


Spray grill or broiler rack with nonstick spray. Prepare grill or preheat broiler. Grill/broil chicken 5 inches from heat, turning occasionally until cooked through. Let cool, thinly slice on diagonal. Bring cider to boil in small saucepan and cook until reduced by two-thirds. Transfer cider to a bowl, add the vinegar, Worcestershire sauce, hot pepper sauce, and thyme. Gradually whisk in the oil. Combine arugula, mixed greens, and endive in large bowl. Add apple and half the dressing, gently toss to coat. Top with chicken and pecans. Drizzle chicken with remaining dressing and serve.

Source: www.food.com