BRIEF: “Pecan-crusted chicken, served sliced and chilled on salad greens tossed with Balsamic Vinaigrette dressing, topped with mandarin oranges, sweet-glazed pecans, celery, dried cranberries and bleu cheese.” SOOT’S TAKE: I think the first time I had this (or some version of it) was at Hard Rock Cafe at Union Station many, many, many moons ago. It was one of the few times in my life I’d enjoyed a salad so much that I’d pack what I couldn’t finish in a puppy box to go every time I’d meet my dad in St. Louis. So, many, many, many moons later, I’m grateful to be able to replicate this at home and be brought back to the before times…