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Candied Pecan and Herb Chicken Salad

Yields1 Serving

Candied pecans lend a sweet crunch to balance superb herbed chicken and fresh fruit in this sensational salad recipe.

Candied Pecans:
 2 cups pecan halves
 1 egg white
 1 tsp water
 ¼ cup maple sugar
 ¼ tsp fine sea salt
Grilled Herbed Chicken:
 1 lb boneless, skinless chicken breasts
 ½ tsp sea salt
 1 tsp ground black pepper
 1 tbsp extra-virgin olive oil or pecan oil
 ½ tsp garlic powder
 1 tbsp fresh thyme, minced
 1 tbsp fresh sage, minced
  tsp red peppers flakes
Shallot Vinaigrette:
 3 tbsp white balsamic vinegar, champagne vinegar, or red wine vinegar
  cup extra-virgin olive oil
 1 tbsp Dijon mustard
 ¼ tsp sea salt
 ½ black pepper
 1 tbsp shallots, minced
 1 garlic clove, minced
 1 tsp fresh lemon juice
Other Salad Ingredients:
 ¼ cup fresh apples
 4 cups mesclun greens or mixed greens
 ¼ cup fresh mozzarella, diced or brie cheese
 1 onion, sliced thinly
 3 fresh figs, sliced in half
1

Preheat oven to 250 degrees Fahrenheit and line a half-sheet tray with parchment paper.

Make Candied Pecans:
2

In a small mixing bowl, beat egg white and water together until frothy. In a separate bowl mix together maple sugar and sea salt and set aside. Toss pecans in the frothed egg white mixture first and then place in spice mixture until evenly coated. Place on sheet tray and bake for 30 minutes. The pecans should be well coated in the maple sugar. Use half in the salad and save half for a snack or other recipe.

Make Grilled Herbed Chicken:
3

Pat chicken dry and season with salt and pepper. In a small mixing bowl, mix together garlic powder, 1 tablespoon extra-virgin olive oil, and fresh herbs. Coat chicken well in herb mixture. Place chicken on a greased grill or grill pan for about 3 to 4 minutes on each side, or until fully cooked through. If using a grill pan, make sure to cover the chicken to ensure even cooking. Take chicken off heat, slice, and set aside until ready to eat.

Make Shallot Vinaigrette:
4

While chicken cooks, whisk salad dressing ingredients together in a small mixing bowl.

5

Assemble all salad ingredients on a serving platter of choice. Drizzle with shallot vinaigrette and devour!

Nutrition Facts

Amount Per Serving
Calories 160
% Daily Value *
Total Fat 45g70%

Saturated Fat 6g30%
Sodium 720mg30%
Total Carbohydrate 23g8%

Dietary Fiber 6g24%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.