This fall has been a busy one. Weddings (my family and His Lordship’s), travel, lots of work, and minimal running (no fall marathon, remember?). And after a glorious weekend in Charleston with my family and consuming my weight in butter, I decided that the first dinner I would have back in Manhatty would consist of a salad.
And, this is the type of salad that you can eat for dinner one night and for lunch the following day. Because a salad is what one’s body needs when one has been feasting on an abundance of shrimp and grits and pulled pork. And mac and cheese. And biscuits.
It’s a good thing NYCM is around the corner. You know, for all that calorie burning I’ll be doing while… cheering.
Mixed Greens Salad of Chicken, Caramelized Onions, Goat Cheese & Candied Walnuts
1 bunch of mixed greens
2 chicken breasts, skin on & bone-in
2 small red onions, thinly sliced
4 ounces of goat cheese, crumbled
1 cup of walnuts, or almonds
4 Tbsps. butter
2 Tbsps. brown sugar
good extra-virgin olive oil
1. In salad spinner, wash and dry greens.
2. Prepare onions: starting over low heat, sweat the onions with a bit of salt for 20 minutes. Raise heat and begin to caramelize. Remove from heat, reserve.
3. Prepare chicken: Preheat oven to 400. Season chicken breasts with salt, pepper and olive oil and place on baking sheet lined with parchment paper. Bake in the oven for 20 minutes or until cooked through. Let rest for 10 minutes before cutting into it.
4. Prepare walnuts: In a skillet over medium heat, toast walnuts. Reserve. In same skillet, melt butter and brown sugar together and bring to slow boil. Add in walnuts and toss to coat. Season with a pinch of salt. Reserve.
5. Assemble salad: Shred chicken. In a bowl, toss greens with extra-virgin olive oil, salt and pepper. Toss in onions, chicken, goat cheese, and walnuts.