Chicken Salad With Pecans
|Water||6 1⁄2 Cup (104 tbs)|
|Boneless skinless chicken breasts||1 Pound|
|Chopped pecans/Walnuts||1⁄2 Cup (8 tbs)|
|Spaetzle/Orzo||1 3⁄4 Cup (28 tbs)|
|Frozen green beans||9 Ounce, unthawed (1 Package)|
|Sweet red pepper||1 Large, cored, seeded, and coarsely chopped|
|Sesame oil||3 Tablespoon|
|Vegetable oil||3 Tablespoon|
|White wine vinegar/White vinegar||2 Tablespoon|
|Orange juice||1 Tablespoon|
|Ground sage||1 1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
Preheat the oven to 350° F.
Pour 6 cups of the water into a large saucepan and bring to a simmer over moderate heat.
Add the chicken and bring to a boil.
Adjust the heat so that the water bubbles gently, cover, and cook the chicken for 8 to 10 minutes or until no longer pink on the inside.
Meanwhile, spread the pecans in a pie pan.
Place, uncovered, in the oven, and toast until lightly browned 8 to 10 minutes.
When the chicken is done, transfer to a cutting board and let cool.
Meanwhile, return the water to a boil over high heat.
Add the spaetzle, reduce the heat to low, and simmer, uncovered, for 10 minutes or until tender.
Using a slotted spoon, transfer to a large bowl; set aside.
Add the remaining 1/2 cup water and the beans to the water in the saucepan and bring to a boil over high heat.
Adjust the heat so that the water bubbles gently, cover, and cook until the beans are crisp-tender 3 to 5 minutes.
Drain and add to the bowl with the spaetzle.
Dice the chicken and add to the bowl along with the pecans and red pepper.
For the dressing: In a small bowl, whisk the sesame and vegetable oils with the vinegar, orange juice, sage, salt, black pepper, and sugar until smooth.
Pour evenly over the chicken mixture and toss well.