Spanish Style Chicken Salad



2 teaspoons Dijon mustard

1/4 cup sherry vinegar (I used pecan vinegar)

1/4 cup olive oil

1/8 cup vegetable oil

2 lb bag grilled chicken breast strips (Sam's) cut in 1/2" cubes

1 cup crumbled bleu cheese

1 recipe Spicy pecan praline (recipe below)


2/3 cup pecans chopped fine

1 teaspoon salt

1/2 teaspoon cayenne

6 tablespoons sugar


In a small bowl whisk together dressing ingredients. Set aside.
In large bowl combine chicken, cheese, bacon and walnut praline. Mix to combine. Add dressing and mix to coat.
Serve on a bed of lettuce.

In a bowl stir together nuts, salt and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until golden caramel. Add nut mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.