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Grilled Chicken Salad With Candied Pecans
10 min prep time
15 min cook time
8servings
Recipe by
Steven Petusevsky
Source
Sizzle and Smoke
Photo by
Renee Comet
How to Make Grilled Chicken Salad With Candied Pecans
Sometimes I just crave a simple field green salad with the crunch of nuts, tang of dried fruit, and some simple grilled chicken over the top. This is it. Top with Triple Citrus Vinaigrette.
10 min prep time
15 min cook time
8servings
1⁄8 recipe
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Step-By-Step Instructions:
- Heat a small nonstick skillet coated with cooking spray over medium-low heat. Add pecans and cook 3–4 minutes or until lightly toasted, stirring frequently. Sprinkle with sugar and red pepper, and cook for 1 minute, stirring constantly. Remove pecans from skillet. Cool on wax paper.
- Combine greens, Triple Citrus Vinaigrette, and orange sections in a large bowl. Toss well. Place 1 cup greens mixture on each of 8 plates. Top each serving with 1 1⁄2 teaspoons pecans and 1 1⁄2 teaspoons cranberries.
- Top with grilled chicken breast and serve immediately.
Nutrition facts
8 Servings
-
Serving Size
1⁄8 recipe
- Amount per serving Calories 275
-
Total Fat
8g
- Saturated Fat 1.6g
- Cholesterol 95mg
- Sodium 185mg
-
Total Carbohydrate
14g
- Dietary Fiber 2g
- Total Sugars 9g
- Protein 37g
- Potassium 520mg
- Phosphorous 295mg
Ingredients
Olive oil cooking spray
1
pecans (chopped)
1/4 cup
sugar
1 tsp
ground cayenne red pepper
1/8 tsp
fresh salad greens
10 cup
Triple Citrus Vinaigrette (Link to recipe in description)
3/4 cup
navel oranges (peeled and sectioned)
2
dried cranberries or apricots
1/4 cup
chicken breasts (grilled)
2 lbs
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