The Fort Chaffee Recipe

Quick-pickle the onions

Place the thinly sliced red onion in a heatproof bowl or jar. In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp salt. Bring just to a simmer to dissolve the sugar and salt, then pour the hot brine over the onions. Press the onions down so they are submerged, let cool to room temperature (about 10–15 minutes) then refrigerate while you prepare the rest of the salad. Onions will be ready in 15 minutes but develop more flavor if refrigerated 30+ minutes.

Make candied pecans

In a small skillet over medium heat melt 1 tbsp butter. Add 1/2 cup pecans and 2 tbsp brown sugar, stirring constantly to coat. Cook 2–4 minutes until sugar melts and pecans are glossy and toasted, then sprinkle with 1/4 tsp salt. Transfer to a sheet of parchment to cool and separate (they will crisp as they cool).

Marinate the chicken

In a bowl whisk 2 tbsp olive oil, 2 tbsp lime juice, 1 tbsp honey, 1 tsp smoked paprika, 1/2 tsp ground cumin, 2 minced garlic cloves, 1 tsp salt and 1/2 tsp black pepper. Add the 2 chicken breasts, turning to coat. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Cook the chicken

Heat a grill pan or skillet over medium-high heat (lightly oil the grill/griddle). Remove excess marinade and cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the exterior is nicely charred. Transfer to a cutting board and rest 5 minutes, then slice thinly across the grain.

Prepare and fry the okra

Pat the sliced okra dry with paper towels (moisture causes sogginess). In a shallow bowl combine 1/2 cup cornmeal, 1/4 cup all-purpose flour, 1 tsp salt and 1/2 tsp black pepper. Heat a 10" skillet over medium-high and add 3 tbsp vegetable oil (enough for shallow frying). Dredge okra in the cornmeal mixture, shaking off excess, then spread in a single layer in the hot oil. Fry 2–3 minutes per side until golden and crisp (work in batches if needed). Transfer to a paper-towel-lined plate to drain.

Prepare salad components

While chicken rests, rinse and dry 6 cups mixed greens. Place 1 cup shredded cabbage in a large bowl with the greens. Halve 1.5 cups cherry tomatoes and slice the 1 cucumber. Drain and rinse 1 cup black beans. Heat a medium skillet over medium-high heat with 1 tsp olive oil (or use the clean pan from the chicken) and add 1 cup corn kernels; cook, stirring occasionally, 5–7 minutes until corn is lightly charred and just tender—season with a pinch of salt. Let the corn cool slightly.

Whisk the dressing

In a small bowl or jar combine 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tbsp honey, 1/2 tsp smoked paprika, 1 tbsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified. Taste and adjust salt or acidity as desired.

Assemble and serve

Toss the mixed greens and shredded cabbage with about half of the dressing (add more to taste) in a large bowl. Arrange dressed greens on a serving platter or divide among 4 plates. Top with sliced marinated chicken, charred corn, black beans, halved tomatoes, cucumber slices, a few tablespoons of pickled red onion, crumbled goat cheese, a sprinkle of candied pecans and several pieces of crispy okra. Serve with lime wedges and pass extra dressing at the table.