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Candied Pecan Chicken Salad

  • Author: Carole Jones


Mixed salad greens (I like spring mix)
Mandarin oranges
Blue cheese
Grilled chicken breast
Candied pecans (instructions below)
Maple balsamic dressing (below)
Maple Balsamic Dressing
1 medium shallot, finely minced
3/4 tsp dijon mustard
1 Tb real maple syrup (yes, real makes a difference!)
2 T aged balsamic vinegar
5-6 T extra virgin olive oil
salt and pepper to taste


1.  Candied pecans:  Toast chopped pecan pieces in a small skillet over medium heat until lightly toasted.  Add a couple teaspoons of sugar sprinkled over the top and stir quickly.   Allow the sugar to melt, caramelize and coat the pecans.  Pour onto a small plate and allow to cool completely.


  • Serving Size: 1/6th
  • Calories: 539
  • Sugar: 21g
  • Sodium: 674mg
  • Fat: 26g
  • Saturated Fat: 4g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 46g
  • Cholesterol: 674mg

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