Baby Greens, Apple-Smoked Chicken and Gouda/Pepper

Name: Baby Greens, Apple-Smoked Chicken and Gouda/Pepper Jack Salad with Amber Bock Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons corn syrup; 1 cup sugar; 1/3 cup water; 1/2 teaspoon salt; 2 cups pecans; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/8 cup balsamic vinegar; 1/8 cup amber bock beer; 1/2 teaspoon salt; 1/8 teaspoon ground black pepper; 1/4 teaspoon dried thyme leaves; 3/4 cup canola oil; 1 (3-pound) apple-wood smoked chicken (Smithfield or Nueske); 4 ounces Gouda cheese, placed into freezer for 2 hours; 4 ounces pepper jack cheese, placed into freezer for 2 hours; 6 cups mixed baby greens, iceberg, and romaine, stems removed, torn into bite-sized pieces and dried in a salad spinner

Servings: persons

2 tablespoons corn syrup
1 cup sugar
1/3 cup water
1/2 teaspoon salt
2 cups pecans
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 cup balsamic vinegar
1/8 cup amber bock beer
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves
3/4 cup canola oil
1 (3-pound) apple-wood smoked chicken (Smithfield or Nueske)
4 ounces Gouda cheese, placed into freezer for 2 hours
4 ounces pepper jack cheese, placed into freezer for 2 hours
6 cups mixed baby greens, iceberg, and romaine, stems removed, torn into bite-sized pieces and dried in a salad spinner

1
Mix corn syrup, sugar, water, and salt in a heavy saucepan.
2
Stir over low heat until sugar dissolves.
3
Heat until a candy thermometer registers soft ball stage, about 238 degrees F. Remove from heat and stir in pecans, vanilla, and cinnamon.
4
Turn out on waxed paper and pull pecans apart while cooling, being very careful to avoid getting burned!
5
Refrigerate until chilled.
6
Through the feed tube of a running blender add, 1 at a time, vinegar, beer, salt, pepper, and thyme, and leaving the blender running, add the oil in a slow thin stream.
7
Set aside until needed.
8
Pull chicken away from bones, and cut into thin strips.
9
Set aside until needed.
10
Use a vegetable peeler to peel several curls of cheese for garnish and then use a box grater to shred cheese.
11
Toss chicken, greens, shredded cheese and pecans with enough dressing to coat.
12
Garnish with curls of cheese.

1252

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons corn syrup, 1 cup sugar, 1/3 cup water, 1/2 teaspoon salt, and more.

Yes, Baby Greens, Apple-Smoked Chicken and Gouda/Pepper Jack Salad with Amber Bock Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baby Greens, Apple-Smoked Chicken and Gouda/Pepper Jack Salad with Amber Bock Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions