Aired January 21, 2018

Ryan Scott’s Warm Chicken Salad with Dijon Sherry Vinaigrette

serves 4

    For candied nuts:
    1/4 cup honey
    1/2 cup sugar, divided
    2 tablespoons light corn syrup
    1/2 teaspoon vanilla extract
    1 cup walnuts or pecans

    For salad:
    1 cup plus 1 tablespoon olive oil
    1/2 cup onions, sliced
    1 tablespoon whole grain mustard
    1 tablespoon Dijon mustard
    1/2 cup sherry vinegar
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 pound shredded pre-roasted chicken or store-bought roasted chicken 
    8 ounces mixed greens such as shaved or chopped endive, kale, radicchio or store-bought mixed greens
    1/2 cup candied walnuts
    1/2 cup apples, chopped
    1/2 cup goat cheese
    Salt and freshly ground black pepper
To prepare candied nuts:
Preheat oven to 325F.

In a saucepan over medium heat, bring 1/4 cup water, honey, 1/4 cup sugar and vanilla to a boil until color changes to a deeper brown and sugar starts to crystallize. Add nuts and mix well until fully coated. Remove from heat and spread out evenly on to a wax paper-lined baking sheet. Bake until evenly browned, about 5-7 minutes. Remove, let cool and break apart. Combine remaining 1/4 cup sugar and a pinch of salt. With the nuts in a sieve, shake to remove excess sugar. 

To prepare salad
In a medium saucepan over medium-high heat, heat 1 tablespoon olive oil and saut onions until tender and translucent. Stir in both mustards, vinegar, salt and pepper, and simmer for 3 minutes, stirring occasionally. Transfer to a large mixing bowl and whisk in olive oil.

Return 1/4 cup oil to saucepan and toss with chicken over medium heat until chicken is warm. 

Toss mixed greens with desired amount of warm vinaigrette. Top with chicken, candied nuts, apples and goat cheese.