Hard Rock Cafe
Haystack Chicken Salad
This hard rock special combines fresh, mixed greens, carrots, corn, diced tomatoes, tortilla straws and shredded cheese. Topped with tupelo fried chicken or a grilled chicken breast. Tossed with hidden valley ranch dressing and topped with spicy pecans.
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2 boneless, skinless chicken breasts
6 cups shredded Romaine lettuce
½ cup carrots, julienned
½ cup corn
1 tomato, seeded and diced
½ cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
Sweet & spicy pecans (recipe follows)
Tortilla chips, broken into pieces
Ranch dressing
For the pecans
Nonstick vegetable oil spray
3 tbsp light corn syrup
1½ tbsp sugar
¾ tsp salt
¼ tsp (generous) freshly ground black pepper
⅛ tsp cayenne pepper
1½ C pecan pieces
Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool.
Season the chicken and grill until cooked through. Toss together the lettuce, vegetables, cheese and ranch dressing. Top with diced grilled chicken, pecans and tortilla pieces. Serve immediately.