Recipe courtesy of Robert Irvine
Episode: Brewhouse Bites
Save Recipe Print
Total:
1 hr 50 min
Prep:
30 min
Inactive:
1 hr
Cook:
20 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.

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