Recipe courtesy of Robert Irvine
Episode: Brewhouse Bites
Total:
1 hr 50 min
Active:
30 min
Yield:
6 servings
Level:
Advanced

Ingredients

Salad dressing:
Salad:

Directions

Mix corn syrup, sugar, water, and salt in a heavy saucepan. Stir over low heat until sugar dissolves. Heat until a candy thermometer registers soft ball stage, about 238 degrees F. Remove from heat and stir in pecans, vanilla, and cinnamon. Turn out on waxed paper and pull pecans apart while cooling, being very careful to avoid getting burned! Refrigerate until chilled.

Through the feed tube of a running blender add, 1 at a time, vinegar, beer, salt, pepper, and thyme, and leaving the blender running, add the oil in a slow thin stream. Set aside until needed.

Pull chicken away from bones, and cut into thin strips. Set aside until needed.

Use a vegetable peeler to peel several curls of cheese for garnish and then use a box grater to shred cheese. Toss chicken, greens, shredded cheese and pecans with enough dressing to coat. Garnish with curls of cheese.

IDEAS YOU'LL LOVE

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Mustard Chicken Salad

Recipe courtesy of Ina Garten

Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach

Recipe courtesy of Eddie Jackson

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Chicken Francese

Recipe courtesy of Robert Irvine

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Parmigiana

Recipe courtesy of Bobby Flay

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking