FEATURED RECIPE

from Coach's Bar & Grill

CHICKEN PECAN SALAD

Posted: 1/5/2009

INGREDIENTS:
Salad:
4, 6-ounce boneless, grilled chicken breasts
8 strips crisply cooked bacon (reserve bacon grease for dressing)
2 cups shredded and mixed cheddar and jack cheese
1 ripe avocado cut into 12 slices
1 cup pecan halves
2 carrots, shredded
8 cups mixed lettuces - iceberg, romaine, baby greens

Warm Honey Dijon Dressing:
1/2 cup country-style Grey Poupon Mustard
1/4 cup honey
1/4 cup water
1/4 cup Miracle Whip
1 tablespoon chopped white onion
1 tablespoon brown sugar
1 tablespoon white sugar
Reserved bacon grease

INSTRUCTIONS:
Salad:
Divide greens evenly into large bowls. Top each bowl with carrots, tomatoes, bacon, avocados, and shredded cheese. Slice each chicken breast and place on top of the salad. Sprinkle pecans over all, and ladle on the warm dressing (recipe below).

Dressing:
While warming on simmer whisk all ingredients together, until well combined (recipe below).

Cook Time: 30 Min

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