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Chicken Pecan Salad with Chocolate Barbeque Sauce
Ken Gladysz, Executive Chef at The Hotel Hershey
Ingredients:
16 each whole wheat bread, cut into 1 1/2 inch round croutons
4 ounces chicken meat, cooked, small dice
1 tablespoon celery, washed, minced
2 teaspoons red onion, peeled, minced
2 tablespoons pecans, chopped
1 teaspoon vegetable oil
2 tablespoons mayonnaise
2 tablespoons chocolate BBQ sauce
16 each frisee lettuce leaves, washed and cleaned for garnish
Salt and fresh white pepper to taste |
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Directions:
Place croutons evenly on clean, dry baking pan. Place in pre-heated 350 degree convection oven for 3 to 5 minutes until crisp. Remove and allow to cool.
Mix chicken, celery, onion, pecans and oil in bowl. Add mayonnaise and BBQ sauce. Mix well. Taste and adjust seasonings if needed.
To serve, place lettuce leaf on top of crouton then spoon on 1 teaspoon of salad.
Yield: 16 pieces
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