Title: Smoked Chicken Salad
Categories: Caprial3
Yield: 1 servings

1 lb Smoked boneless; skinless
-chicken,
; diced
1/2 c Toasted chopped pecans
1 tb Olive oil
1 Sweet onion; diced
3 Cloves garlic; chopped
3 Shallots; chopped
2 Apples; peeled, cored, and
; diced
4 Stalks celery; diced
1/4 c Apple juice
2 tb White wine vinegar
1 tb Lemon juice
1/2 ts Dry mustard
1 tb Dijon-style mustard
3 Egg yolks
1 tb Chopped fresh marjoram
1 1/2 c Olive oil
Salt and black pepper to
-taste
1/2 lb Mesclun; up to 3/4
1 sm Red onion; thinly sliced
1 c Toasted hazelnuts or pecans

Place chicken and pecans in a large bowl. In a saute pan, heat oil over
high heat until very hot. Add sweet onion, garlic, and shallots and saute
lightly until you can smell the aroma. Add apples and celery and saute just
until the apples are crisp-tender, about 2 minutes. Add apple juice and
bring to a boil. Remove from heat and allow to cool. Add to chicken and
toss. Refrigerate while preparing the dressing.

For the dressing, place vinegar, lemon juice, dry mustard, Dijon-style
mustard, yolks, and marjoram in a blender or food processor. With the motor
running, slowly add the oil, blending until it is all incorporated. Season
with salt and pepper.

Mix about 1 cup of the dressing with the cooled chicken mixture. Divide the
mesclun among 4 plates, then distribute the chicken salad on top of the
greens. If you like, you can drizzle the greens with any remaining
dressing. Top each of the salads with thinly sliced red onion and toasted
hazelnuts. Serve chilled.

Serves four.

Converted by MC_Buster.

Per serving: 3540 Calories (kcal); 355g Total Fat; (88% calories from fat);
16g Protein; 92g Carbohydrate; 638mg Cholesterol; 364mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 6 1/2 Vegetable; 3 1/2 Fruit; 70
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.