Recipes from Pilgrim's Kitchen

• 2 to 3 Pilgrim's Pride boneless, skinless, split chicken breasts (about 1 pound)

• 3 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon real maple syrup
• 2 teaspoons Dijon mustard

• 1/2 cup olive oil
• 1/4 cup vegetable oil
• 1/4 cup apple cider vinegar
• 1/3 cup real maple syrup
• 1/2 red onion, cut into chunks
• 1/2 teaspoon dry mustard
• 3 strips bacon, cooked crisp, crumbled

• 1 cup pecan halves
• 2 tablespoons brown sugar
• 2 tablespoons real maple syrup

• 3 cups fresh spinach leaves, washed, dried
• 3 cups Romaine lettuce, washed, dried, torn into pieces
• 1/2 red onion, thinly sliced (about 1/2 cup slices)
• 2 cups red, seedless grapes, cut into halves
• 1 cup (4 ounces) shredded cheddar cheese

Place dressing ingredients, except bacon, in food processor or blender and blend until thoroughly combined. Add bacon pieces and pulse just to mix in. Cover and refrigerate until ready to use.

Place pecan halves, brown sugar, and syrup in small saucepan over medium heat, tossing to coat. Cook and stir 1 minute, watching closely to prevent burning. Remove pecans to waxed paper, spreading quickly to separate and cool.

Remove chicken from marinade and place in large non-stick skillet. Discard marinade. Cook chicken over medium heat until lightly browned and no longer pink inside, about 6 minutes per side. Alternatively, chicken may be grilled if desired. Place on cutting board, cool slightly, and slice into strips.

Combine spinach and Romaine in salad bowl, on large platter, or on individual serving plates. Top with onion slices, grapes and chicken slices. Sprinkle with cheese and sugared pecans. Stir dressing and drizzle over salad, or pass separately.

4 main course servings