Food Network Scholar: Berry Chicken Salad with Cayenne Pecans

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Thursday, April 3, 2014

Berry Chicken Salad with Cayenne Pecans

I don't have a lot of time tonight to describe my day or dinner; so, I will simply jump into it.

Berry Chicken Salad

Salad greens
Cucumber, sliced
Red Pepper, chopped
Green Pepper, chopped
Grape Tomato
Strawberries, sliced
Blueberries
1 Skinless, boneless Chicken Breast
Olive oil
Salt & Pepper
Crumbled Bleu Cheese
1 c. Pecans
1/2 c. sugar
1/2 tsp. cayenne pepper
12 tsp. salt
Your favorite Balsamic Dressing

Preheat oven to 350 degrees. Split the chicken breast in half horizontally.
Place in a small oven proof baking dish. Drizzle with a bit of oil on both sides. Season with salt and pepper.