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Hard Rock Cafe Haystack Chicken Salad



HAYSTACK CHICKEN SALAD
Hard Rock Cafe Copycat Recipe

Serves 2-4

Salad:
2 boneless, skinless chicken breasts
6 cups shredded Romaine lettuce
1/2 cup carrots, julienned
1/2 cup corn
1 tomato, seeded and diced
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
sweet & spicy pecans (recipe follows)
tortilla chips, broken into pieces
ranch dressing

Pecans:
nonstick vegetable oil spray
3 tablespoons light corn syrup
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces

To make Pecans:  Preheat oven to 325 degrees. 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.

To Serve:  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.

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