ROASTED CHICKEN AND SALAD WITH CREAMY BASIL CHIPOTLE DRESSING
Serves 6, 4 as a main dish Prep: 30 minutes
When I am short on time, I substitute 1/2 cup ranch dressing blended with 1 tablespoon sherry vinegar and 1 teaspoon pureed chipotle in adobo for the homemade dressing.
1 recipe creamy basil chipotle dressing, recipe follows
1/4 to 1/3 cup pecan halves 1 medium Honeycrisp apple, quartered, cored, cut into 1/2-inch pieces (11/2 cups) 1 small kohlrabi bulb (about 5 ounces), peeled, cut into 1/2-inch pieces (or 1/2 cup diced radishes)
5 green onions, trimmed,
thinly sliced (2/3 cup) 2/3 cup diced dill pickles, pickled green beans or pickled okra (from a jar)
1/2 cup halved or sliced green or Castelvetrano olives
4 cups diced or coarsely
shredded roasted or poached chicken (boneless and skinless)
1 small head (7 ounces) romaine, quartered lengthwise, then cut crosswise into 1 inch pieces (about 4 cups loosely packed)
2 to 3 tablespoons chopped fresh or dehydrated parsley, chives or a combination
2 to 4 tablespoons crumbled Cotija or Romano cheese
1. Make the dressing. 2. Put pecans into a small dry skillet. Set over medium heat. Cook and stir until toasted and fragrant, 1 to 2 minutes. Do not walk away or they may burn. Transfer to a cutting board. When cool, cut into small pieces.
3. Put apple, kohlrabi, green onions, pickles and olives into a large bowl; toss to mix. Add chicken and dressing. Toss to mix again. Let stand, 10 minutes.
4. Add romaine and herbs. Toss to mix. Arrange on serving plates. Top with pecans and sprinkle with cheese. Serve.
Nutrition information per serving: 419 calories, 32 g fat, 9 g saturated fat, 95 mg cholesterol, 11 g carbohydrates, 6 g sugar, 24 g protein, 911 mg sodium, 3 g fiber CREAMY BASIL CHIPOTLE DRESSING
With the blender running, drop 1 peeled shallot and 1 peeled garlic clove into the machine to chop it. Turn off blender and add 1/3 cup olive oil and 1/4 cup creme fraiche or mascarpone. Add 2 tablespoons aged sherry vinegar (or white balsamic vinegar) and 1 teaspoon pureed chipotle in adobo; blend smooth. Add 1 tablespoon dried basil and 1/2 teaspoon each salt and sugar. Process to mix. Transfer to a container with a lid; refrigerate covered up to several days. Use at room temperature.