This is my go to recipe when hosting a luncheon. It can be served with fresh sliced strawberries in the spring, but in the fall I like it with mandarin oranges and dried cranberries. The dressing is the simplest I have ever made and is often asked about. I used to think I didn't like paprika, but this vinaigrette completely changed my mind. The candied pecans are a recipe from Melinda Lee. You will be lucky if you have enough left to put in the salad because they are an irresistible snack all by themselves.
Cranberry Orange Chicken Salad
Ingredients:
Small can of mandarin orange segments
¼ dried cranberries
¼ crumbled feta cheese
¾ cup shredded chicken
½ candied pecans (recipe below)
6 cups chopped romaine lettuce
¼ cup vinaigrette (recipe below)
Instructions:
Combine all ingredients in a large bowl and toss with vinaigrette.
Vinaigrette
½ cup extra virgin olive oil
¼ cup white vinegar
¼ cup sugar
¼ teaspoon paprika
¼ teaspoon salt
Instructions:
Pour all ingredients into a jar and shake vigorously.
Candied Pecans
1/2 cup, granulated sugar
1/4 cup (1/2 stick), unsalted butter
1 tablespoon, water
11/2 cups, pecan halves (or substitute another type of nut, if you prefer)
1 1/2 teaspoons, salt
Instructions:
On a counter top, spread out a large piece of foil or wax paper generously sprayed with cooking spray to avoid the pecans sticking.
In a medium-size saucepan, combine the sugar, butter and water. Heat over medium-low heat until the butter has melted, then add the pecans (or other nuts). Continue to cook the nut mixture, stirring constantly, for about 10 minutes.
Pour the nut mixture onto the prepared foil or other surface. Immediately (working quickly) spread the nuts apart to separate each one. Sprinkle the salt over the nuts and allow the nuts to cool for 30 minutes or until completely cooled.
The finished nuts can be stored airtight for up to 2 weeks.