MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pecan & Collard Chicken Salad
Categories: Poultry, Nuts, Greens, Citrus, Pork
Yield: 6 Servings

12 oz Tender young collard greens;
- washed, dried
3 Oranges
1 c Coarse chopped toasted
- pecans
2 tb Sherry vinegar
2 ts Pure maple syrup
1/2 ts Dijon-style mustard
1/2 ts Kosher salt
1/4 ts Fresh ground black pepper
Bottled hot pepper sauce
6 tb Extra-virgin olive oil
2 c Sliced rotisserie chicken
4 sl Thick-cut bacon,
- crisp-cooked, crumbled

Remove ribs from collard leaves and discard. Stack the
leaves and roll into a cylinder. Slice crosswise into
thin ribbons; set aside.

Juice one of the oranges. Peel the remaining oranges and
slice; set aside. Place 1/3 cup of the pecans into a food
processor. Add 2 tablespoons orange juice, vinegar,
syrup, mustard, salt, pepper, and a few dashes of hot
sauce. Cover and process until combined. With processor
running, drizzle in the oil.

In a very large bowl toss greens, chicken, and dressing.
Top with orange slices, remaining pecans, and bacon.

Makes: 6 servings

Better Homes & Gardens | May 2015

MM Format by Dave Drum - 25 May 2015

Uncle Dirty Dave's Archives

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