Delicious salad topped with mushroom pecan chicken and maple dressing

This is a phenomenal salad that both A and I love, I've also made it for other people who loved it as well. The combination of ingredient and the mushroom and pecan crusted chicken really get pulled together by the maple dressing. Though the dressing isn't exactly low cal, it is delicious and homemade which more than makes up for it.

salad

1 small boneless skinless chicken breast per plate
Dried wild mushroom (either use the dried porcini found in any supermarket or wild mushrooms from Costco)
Pecans
Salt & pepper
Basil
Lettuce (I used spring mix)
Dried cherries
Brie
Bacon bits (real stuff)
Apple
Olive oil

In the food processor (or chop by hand, it will take forever..), toss a handful of dried mushrooms and pecans, chop until into very small pieces. Cut a large piece of wax paper and put it on the counter. Spread out as much of the mushroom and pecan pieces as needed (hint - a handful of each covers about 4 to 5 chicken breast, if you only need half that, put the rest in the fridge prior to pouring it on the counter), sprinkle basil, salt and pepper. Cover the chicken breast well and put on one side of the wax paper, take the other side and fold it over the chicken. Take a rolling pin and slightly but firmly pound the chicken until its about half an inch thick. Unfold the wax paper and roll the chicken once again on the mixture. Put a large non stick pan on medium and add two tablespoons of olive oil and spread it around. Add the chicken breast (if they don't all fit, you'll need to cook them in batches or use two pans). Cook until dark brown on either side. When done, transfer to cutting board and slice.

Meanwhile, arrange the salad on the plate(s). I use the order (per person) - lettuce (loads the plate), dried cherries (two tablespoons), pecans (about 8, crumbled), bacon (heaping tablespoon), Brie (about an 1/8 of a wheel), apple (1/4, julienned).

When chicken is cooked and sliced, carefully transfer onto salad in one or two go to maintain the "shape".

Drizzle with maple dressing.















maple dressing
200 ml maple syrup
200 ml olive oil
100 ml white wine vinegar
1 1/2 teaspoon dry mustard
1 teaspoon salt

Add all ingredients into a tall measuring cup (I use the one that came with the hand blender), and mix well using a hand blender.