Tuesday, November 9, 2010

Chicken Salad with Apples and Pecans

Fresh, local ingredients make all the difference and it makes me wish this was a scratch and sniff photo. The blackberry scent from the Texas Olive Ranch Black & White Blackberry vinegar was amazing and the flavors all blend together to remind you a little bit of Thanksgiving dinner with a fresh twist. 

Chicken Salad with Apples and Pecans

2 roasted chicken breasts or thighs, cut into cubes (Dewberry Hills Farm at Wheatsville) *try this recipe for roasted chicken  *don't forget to save the rest of the chicken for making broth
1 apple, cut into slices or cubes (Pink Lady from Bat Creek Farm or Cameo at Wheatsville)
handful of dried cranberries
1/2 cup of toasted pecans (Nature Eats, Inc./Texas Star near the apples at Central Market) *toast them in the oven until fragrant, careful not to burn them
1/2 bag of baby lettuce from Animal Farm (Wednesdays and Saturdays at Austin Farmers' Market
a few mint and sorrel leaves (our garden)
salt and pepper

Dressing: one part Texas Olive Ranch Black & White vinegar to three parts Texas Olive Ranch olive oil (we used the fresh pressed from the Austin Farmers' Market on Saturday or order online). 

Mix all of the ingredients above in a large bowl and toss with the dressing. 

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