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Categories: Healthy eating, Salads

Mixed greens with chicken, goat cheese and pecans

Mixed greens with chicken, goat cheese and pecans
Liz O. Baylen / Los Angeles Times

Whether I'm running late on a weeknight or we're suddenly entertaining last-minute company, there's one dinner solution I can always trust in a pinch: salad. It's my favorite "go-to" when I'm running low on energy or time. Elemental yet sophisticated, ... Read more

Total time: 25 minutes | Serves 8
  • 1 cup pecans
  • 1/2 cup plus 2 tablespoons olive oil, divided
  • Salt
  • 1/4 cup plus 2 tablespoons sherry vinegar
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Freshly ground black pepper
  • 1 prepared rotisserie chicken, warm or at room temperature
  • 9 cups loosely packed spinach
  • 6 cups arugula
  • 3 cups torn dandelion greens
  • 1/2 red onion, sliced lengthwise into very thin strips
  • 1 cup brined olives, such as nicoise or kalamata
  • 1/3 cup capers
  • 1/2 pound fresh goat cheese

Step 1Heat the oven to 350 degrees. In a small bowl, combine the pecans with 2 tablespoons olive oil and a good pinch of salt. Spread the pecans in a single layer on a baking sheet and toast for 10 to 14 minutes. Remove and set aside to cool slightly.

Step 2While the nuts are toasting, prepare the dressing: In a medium bowl, place the remaining one-half cup oil. Whisk in the sherry vinegar, then the mustard. Whisk in the thyme, oregano, one-half teaspoon salt and several grinds of pepper. Taste and adjust as desired. This makes about 1 cup vinaigrette.

Step 3Remove the legs and breasts from the chicken. Chop the chicken into coarse cubes and set aside.

Step 4In a large bowl, combine the spinach, arugula and dandelion greens. Toss in the red onion, olives and capers, then dress with one-half cup of dressing. Toss the salad, adding additional dressing as desired. Toss in the cubed chicken.

Step 5Divide the salad between 4 plates. Crumble the goat cheese in large chunks over the salads, then sprinkle over the pecans. Serve immediately.

Each of 8 servings:
469 calories; 30 grams protein; 7 grams carbohydrates; 3 grams fiber; 37 grams fat; 8 grams saturated fat; 81 mg. cholesterol; 697 mg. sodium.
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