BROCCOLINI® baby broccoli and Grilled Chicken Salad with Goat Cheese and Pecans

Ingredients

2 bunches Mann’s BROCCOLINI® baby broccoli (15-18 stalks)
4 boneless skinless chicken breasts, cut in half
Herb marinade (recipe below)
2 cups Mann’s Arcadian Harvest®
2 pears, cored and sliced
¾ cup glazed pecans (recipe below)
2 ounces crumbled goat cheese

For Herb Dressing

½ teaspoon marjoram
½ teaspoon basil
½ teaspoon rosemary
½ teaspoon ground black pepper
½ cup olive
⅓ cup red wine vinegar
3 tablespoons sugar

For Glazed Pecans

½ cup sugar
2 tablespoons water
1 cup pecans, toasted

The Method

Place all dressing ingredients in a jar and shake to combine. Pour ¼ cup over the chicken breasts and marinate, covered, in the refrigerator for 1-2 hours.

Drop Mann’s BROCCOLINI® baby broccoli into boiling water. After 3 minutes, drain and rinse with cold water to stop cooking process. Grill or broil marinated chicken, basting with dressing. Slice crosswise. Line 4 plates with Arcadian Harvest and arrange BROCCOLINI® baby broccoli, pear, and chicken on top. Sprinkle with nuts and goat cheese. Drizzle with dressing.

For nuts

To glaze nuts, combine ½ cup sugar with 2 tablespoons water in skillet and cook over medium heat, stirring occasionally until it melts and turns golden. Watch carefully as it turns color. Pour syrup over toasted pecans on oiled cookie sheet. Quickly separate nuts for even glaze. When cool, crack off excess glaze.