Field greens chicken salad is a delicious and healthy salad, topped with tender chicken breast, blue cheese, and candied pecans.
I think that there are guy salads and girl salads. In my house, I’m the only one who likes “weeds”, as my husband refers to field greens. I’m out numbered 3 to 1, with everyone else sitting on the romaine side of the salad bar.
Cobb, Chef, Caesar and some kind of a Southwestern/Taco/Chipotle Steak salad – those are definitely manly salads.
But this field greens chicken salad is one of my favorites.
It is one that I serve when I’m hosting a shower, or some other luncheon event to a big group of ladies. Oops! I guess this is not a very politically correct post. I hope I haven’t offended any men, because you certainly can eat this salad. Because real men eat quiche and field greens chicken salads!
Pasadena residents will recognize this salad, since it comes from a local restaurant, but I think every town has a version similar to it. You can buy their bottled salad dressing, but I’ve found that Brianna’s Poppy Seed is a pretty reasonable facsimile, for about 1/2 the price. It can be found in grocery stores all over the U.S.
The restaurant and local grocery stores sell candied pecans for a ridiculous sum of money, too. They are so easy to make at home, for about 1/3 of the price.
This field greens chicken salad is one of our favorite summer time salads.
- Field Greens with Chicken Blue Cheese and Candied Pecans
- 2 chicken breasts poached or grilled, shredded or diced
- 1 bag of field greens
- 2 green onions sliced
- 1 avocado diced
- l Granny Smith apple diced (I've also substituted pear in the fall)
- 1 small can of mandarin oranges
- 1/4 cup blue or gorgonzola cheese
- 1 handful of candied pecans*
- handful of Craisins
- Toss with poppy seed dressing
When I'm making this for a big group, I prep by cutting up the apples and avocado and squeezing a little lemon juice and leaving them in the same prep bowl with the mandarin oranges to prevent them from browning.
Serves about 4 as a main dish
*To candy the pecans, put about 3/4 cup pecans in a small saute pan, add 2 tablespoons of sugar and move the pan constantly over a medium low heat until the sugar starts to turn golden. Stir so that they are evenly coated with the sugar. Dump the nuts on a cookie sheet to cool. Chop or break them up when they are cool. CAUTION NOTE: hot sugar and hot nuts are, well, hot! Don't leave them for a moment, because they can go from golden to burnt in just a few seconds!
If you want to try a few more girl-friendly or man-friendly chicken salad recipes, be sure to try these: