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Candied Pecan Chicken Salad

Candied Pecan Chicken Salad

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5 from 1 review

Ingredients

Scale
  • Mixed salad greens (I like spring mix)
  • Craisins
  • 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

Instructions

Candied pecans:

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

Nutrition

  • 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