1 tbsp. butter
3/4 c. pecan halves
1 1/2 qt. mixed salad greens, washed and crisped
4 smoked chicken breast halves, chilled
Orange Vinaigrette

Melt butter in frying pan over low heat. Add pecans and stir until nuts darken slightly and have a toasted flavor, about 6 minutes. Pour onto paper towels to drain. Arrange an equal amount of salad greens on 4 dinner plates and sprinkle greens equally with the pecans.

Cut each half-breast in slanting slices 1/4 inch thick. Arrange overlapping slices of each half on a plate along side of greens. Spoon vinaigrette over greens and chicken.

OVEN SMOKED CHICKEN:

Pour 4 tablespoons liquid smoke into a 5 to 6 quart pan. Set a perforated or wire rack in the pan. Arrange 4 half breasts in a single layer on rack and tightly cover the pan. Bake in a 350 degree oven until food tests done, 20 to 25 minutes until white in center. Breasts should be boned and skinned.

ORANGE VINAIGRETTE:

In a bowl, combine 1/4 cup orange juice, 2 tablespoons white wine vinegar, 2 tablespoons salad oil, 1 tablespoon thinly slivered or shredded orange peel (colored part only), 2 teaspoons honey, 2 teaspoons Dijon mustard, and 1/2 teaspoon coarsely ground pepper.