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Liana Robberecht is the executive chef at the Calgary Petroleum Club. She offers up a great salad featuring grilled chicken breast.

Grilled Chicken with Apple Salad


1 cup Toasted pecans

4 Gala apples (about 1 1/2 lb.)

1 (6-oz.) package baby spinach, thoroughly washed

1 (5-oz.) Arugula , thoroughly washed

3 ounces extra-sharp white Cheddar cheese, shaved

1/2 red pepper cored, sliced thin julienne

Salt and pepper to taste

4 chicken breasts , skin removed season with salt and pepper

Ginger Taragon Vinaigrette 


1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.

.2. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Cut apples crosswise into 1/4-inch-thick rings, cutting from one side through the other. Note : can use BBQ

.3. Grill seasoned chicken breasts , let rest , then slice before adding to salad

.4. Grill apple rings, covered with grill lid, 2 to 3 minutes on each side or until crisp-tender. Arrange spinach and arugula greens on a serving platter; top with apples, cheese, and toasted pecans. Season with salt and pepper to taste. Slice grilled chicken on top , drizzle with ginger tarragon Vinaigrette.

Ginger Tarragon Vinaigrette


2 tablespoons fresh lemon juice

1 piece (2 inches) fresh peeled ginger , grated (about 2 teaspoons)

1/4 cup first press canola oil

1/4 teaspoon salt , plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

1 TBSP chopped fresh Tarragon

1tsp chopped fresh parsley

2 tsp Honey

1 zest of orange , plus the juice

2 tbsp White wine vinegar

Mix all of the ingredients together, adjust seasoning to taste.

Enjoy with chilled white wine or champagne ...of course!!

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