For the chicken:
Preheat heat oven to 400 degrees F.
Place chicken and lowfat buttermilk into a plastic bag and allow to sit for 15 minutes up to overnight.
While chicken is marinating combine pecans with spices and mix well. Place mixture into a shallow dish. Remove chicken and allow excess buttermilk to drain. Coat both sides of the chicken pieces with the pecan/spice mixture.
Heat a medium, 10-inch oven-proof saute pan on the stove. Using 1/2 teaspoon oil per piece, sear chicken for 1 minute on each side and then place entire pan into oven (if you do not have an oven proof saute pan simply transfer chicken to a baking sheet and proceed) for 10 to 15 minutes. When done and slightly cooled, slice. Note: chicken can be done a day ahead of time. Leftover chicken makes a great chicken salad.
For the greens:
Cut, wash and spin greens. Toss greens with tomatoes and carrot, set aside.
For the vinaigrette:
Combine the caramel sauce with water and citrus juices and whisk. While whisking, drizzle in olive oil, lime zest, if using, and season with salt and pepper, to taste.
Place greens in a bowl and lightly toss with 1/2 of the dressing. Mound on 4 plates and top with chicken and remaining dressing. ENJOY!
This is my suggestion of greens but feel free to use your own or even a pre-washed salad mix. If you want to make your own caramel sauce feel free but for ease of preparation I opted to use a pre-made one.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Andrew Ruga