Submitted by Peggy Stecker:
Ingredients:
- 1 lb Boneless Skinless Chicken Breast
- 1 oz Dried cherries (re-hydrated in 8 oz hot water)
- 1 oz Pecans halves (toasted – lightly chopped)
- 2 oz Mayonnaise
- 1 oz Red onion (fine dice)
- 1.5 oz Celery (fine dice)
- 1 T Whole grain mustard
- 1 t Lemon juice
- 1/2 t Kosher salt
- 1 t White Wine Vinegar
Poach chicken in boiling water until cooked through. Cool Chicken down as quickly as possible. Cut chicken until 1/2 inch dice and combine with all other ingredients in a large mixing bowl.
For the plate:
2 each Heads Belgium Endive
4 oz Baby Arugula Lettuce
12 each Cherry Tomatoes cut in half
1 T Extra Virgin Olive Oil
12 each Pieces Toasted Bread or Bagel Chips
Cut Endive into spears. Divide into 6 portions and arrange on 6 plates In the center of the plate, place Arugula and top off with a scoop of chicken salad. Garnish with toasted bread or bagel chips, cherry tomatoes and extra virgin olive oil.
