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Colony Salad Recipe from Liberty Tree Tavern, Magic Kingdom


7 oz Mixed greens
6 oz Rotisserie chicken meat
3 oz Gala apples, diced
1 ½ oz Smoked cheddar, grated
3 oz Honey-shallot vinaigrette
1 oz Candied pecans
¼ oz Chives, cut into logs
To taste - Kosher salt and pepper

Candied Pecans:
1 lb Chopped pecans
2 oz Sugar
1 ea. Egg white - no yolk

Honey-shallot vinaigrette:
½ cup Shallot, chopped
1 tbsp Butter - unsalted
¼ cup Apple cider vinegar
¾ cup Canola oil
¼ cup Honey
1 tbsp Dijon mustard
To taste Kosher salt and pepper


Look in your market for a pre-cooked rotisserie chicken and pull the meat or use the pre-cut chicken you can buy in the meat section.

Toss greens, chicken and dressing in bowl.

Arrange mounded on plate and top with apples, pecans, and cheddar.

Garnish with chives.

Candied Pecans:
Lightly combine egg whites and sugar. Fold together with pecans and lay out on unlined sheet pan.
Bake in 350 oven for about 5 minutes then stir. Bake again for 5 minutes and stri again. Return to oven for about 5 minutes to dry and brown.

Honey-shallot vinaigrette:
Saute chopped shallots in pan until brown and caramelized. Remove shallots from pan and place in blender or food processor. Deglaze shallot pan with vinegar.
Puree all ingredients except oil with blender or food processor until smooth. Add oil slowly until dressing is smooth and thick. Refrigerate.



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