Baby Greens with Chicken, Dried Cherries, Pears & Pecans
Rotisserie chicken is the time saver in this salad. Feel free to substitute your favorite lettuces for the herb salad or mixed greens.
Ingredients
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1 medium clove garlic
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Kosher salt
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3 tablespoons extra-virgin olive oil
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1 tablespoon red-wine vinegar
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1 teaspoon fresh thyme leaves
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Freshly ground black pepper
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1 medium firm-ripe pear, peeled, cored, and cut into 1/2-inch dice
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1/3 cup dried tart cherries
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8 ounces packaged herb salad or mixed baby greens (8 loosely packed cups)
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2 cups shredded cooked chicken
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1/2 cup pecans, toasted
Directions
1.
Chop the garlic, sprinkle with 1/2 teaspoon salt, and mash to a paste with the flat side of a chef's knife. Put the paste in a large serving bowl and whisk in the olive oil, vinegar, thyme, and 1/4 teaspoon pepper. Gently stir in the pear and cherries. Add the greens, chicken, and pecans and toss to coat. Season to taste with more salt and pepper and serve immediately.
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