SOUTHERN NOT-FRIED CHICKEN SALAD

I recently found a new restaurant in the Queen Anne neighborhood of Seattle, which offers fresh salads and sandwiches.  I am generally unimpressed with salads in restaurants - often they are too heavy, swimming in dressing, or else bland and way too expensive for a few leaves of romaine.  I was awe struck with the taste of this Southern Not-Fried Chicken Salad, so much so that I returned twice more the same week for the same salad.  And then I yelped about it, which I have never done before in my life.  And all for a salad!  So here is my attempt at recreating this salad and the wonderful sweet, spicy and crunchy melange of flavors!

For the salad:

• 1/2 head of romaine, torn into bite sized pieces
• 1/2 head of lacinato kale, ribs removed and sliced into one inch pieces
• 1 small radicchio, torn
• 1/2 red onion, thinly sliced
• 1-2 avocados, sliced 
• 3 inner stalks of celery, chopped
• 1 T celery leaves, chopped
• 8 oz cherry tomatoes cut in halves
• 3/4 cup parsley chopped
• 1 cup maple pecans
• 2 chili rubbed chicken breasts, shredded

Combine above vegetables, shredded chicken, maple pecans, and dress with spicy herb dressing to your taste!

Chili rubbed chicken:

• 2 chicken breasts
• 1 cup chicken broth
• 2 t coarse salt
• 1 t cracked pepper
• 1 1/2 t paprika
• 1/2 t chili powder
• 1/2 t cayenne
• 1/2 t ground cumin
• 1/4 t ground coriander

Rinse chicken breasts in cold water and pat dry.  Combine spices into rub and cover chicken on all sides with mixture.  Place in 3 qt pan with 1 cup of chicken broth (broth will not cover the chicken fully).   Bring broth and chicken to boil, then turn heat to medium and let simmer covered for another 60 minutes (or until shreds with a fork).  Let rest 10 minutes and shred with two forks.  

Maple pecans:

• 1 pound unsalted pecans
• 3 T butter, melted
• 3 T honey (or maple syrup)
• 1 T light brown sugar
• 1 t fresh copped thyme
• 3/4 t coarse salt
• 1/4 t cayenne pepper

Preheat oven to 375 degrees.  Toss all ingredients in large bowl.  Spread nut mixture on parchment lined baking sheet.  Bake, stirring frequently, until browned, about 15 minutes.  You can save extras for your next salad.   They store well for up to one week in an air tight container!

Spicy herb dressing:

• 1/2 cup sour cream
• 1/4 cup olive oil
• 4 T red wine vinegar
• 1/2 t salt
• 1/4 t cracked black pepper
• 1 T dried basil
• 1/4 t cayenne pepper
• 1/4 t chili powder

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