Country Club Fancy Chicken Salad Recipe

Prepare and Marinate

Pat chicken breasts dry with paper towels. In a bowl whisk together achiote paste, lime juice, olive oil, minced garlic, cumin, 1 tsp salt, and 1/2 tsp pepper until smooth. Add chicken and coat thoroughly. Marinate at room temperature for 20 minutes or in the refrigerator for up to 2 hours.

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly. Remove chicken from marinade and let excess drip off. Grill 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and there is a light char. Transfer to a cutting board and rest 5 minutes, then slice thinly on a bias.

In a small skillet over medium heat, melt 1 tsp butter. Add walnuts and toast, stirring, 2 minutes. Sprinkle brown sugar, hot sauce (or a pinch of cayenne), smoked paprika and 1/4 tsp salt over the nuts. Continue to cook, stirring, 1–2 minutes more until sugar is melted and nuts are glossy and aromatic. Transfer to parchment to cool and separate so they don't stick together.

In a small jar or bowl whisk together champagne vinegar, Dijon mustard, honey, 1/2 tsp salt and 1/4 tsp pepper. Slowly whisk in 3 tbs olive oil until emulsified. Taste and adjust seasoning or acidity (add more honey if too tart). Refrigerate if not using immediately; bring to room temperature and re-whisk before dressing salad.

Core and thinly slice the pear (leave the skin on for texture) and halve or quarter figs depending on size. In a large bowl or on individual plates arrange the mixed salad greens. Scatter sliced pear, figs, thin red onion slices (if using), and crumbled bleu cheese over the greens.

Add warm sliced achiote chicken on top and sprinkle the spicy walnuts over the salad.

Drizzle the champagne vinaigrette over the salad — about 2–3 tablespoons per serving, or to taste — and gently toss or serve composed with dressing lightly coating components.

Serve immediately so greens remain crisp. Leftover vinaigrette keeps refrigerated up to 5 days; walnuts keep crunchy in an airtight container for 2–3 days.