Eggington's Chop Salad Recipe

Name: T.C. Eggington's Eggington's Chop Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups Mixed greens; 2 pieces Grilled chicken breast; 1 cup Pecans, chopped; 1 cup Dried cranberries; 1 cup Feta cheese, crumbled; 1 cup Fresh basil leaves; 1 3/4 cup Olive oil; 1 1/2 cup Parmesan cheese, grated; 1 1/4 cup Pine nuts; 2 cloves Garlic, minced; 1 to taste Salt; 1 to taste Black pepper

Inspired by T.C. Eggington's

Time30m

Serves4

A lively mix of fresh greens, grilled chicken, crunchy pecans, dried cranberries, and feta, with basil-pesto dressing.

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Ingredients

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Salad Ingredients

4 cups Mixed greens

2 pieces Grilled chicken breast

1 cup Pecans, chopped

1 cup Dried cranberries

1 cup Feta cheese, crumbled

Basil-Pesto Dressing Ingredients

1 cup Fresh basil leaves

1 3/4 cup olive oil

1 1/2 cup Parmesan cheese, grated

1 1/4 cup Pine nuts

2 cloves Garlic, minced

1 to taste Celtic sea salt

1 to taste black pepper

Method

Salad Preparation

Prepare the Grilled Chicken

Season the chicken breasts with salt and pepper. Grill over medium heat for about 6-7 minutes on each side, or until fully cooked and juices run clear. Allow to rest for 5 minutes before slicing.

Combine Salad Ingredients

In a large bowl, combine mixed greens, chopped pecans, dried cranberries, and crumbled feta cheese. Toss gently to mix.

Basil-Pesto Dressing Preparation

Make the Dressing

In a food processor, combine fresh basil leaves, olive oil, Parmesan cheese, pine nuts, minced garlic, salt, and black pepper. Blend until smooth. Adjust seasoning if necessary.

Assembly

Assemble the Salad

Slice the grilled chicken into strips and add it to the salad mixture. Drizzle the basil-pesto dressing over the salad and toss gently to combine all ingredients.

Serve

Plate the salad in individual bowls and serve immediately, garnished with additional pecans or feta if desired.

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