Grilled Chicken Salad With Candied Pecans

Grilled Chicken Salad With Candied Pecans
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Sizzle and Smoke. Recipe Credit: . Photo Credit: Renee Comet.

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.

  • Prep time
    10 min
  • Cook time
    15 min
  • Servings
    8 Servings
  • Serving size
    1⁄8 recipe
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1⁄8 recipe
  • Amount per serving Calories 275

  • Total Fat 8g
    • Saturated Fat 1.6g
    • Trans Fat 0g
  • Cholesterol 95mg
  • Sodium 185mg
  • Total Carbohydrate 14g
    • Dietary Fiber 2g
    • Total Sugars 9g
  • Protein 37g
  • Potassium 520mg
  • Phosphorus 295mg


  • Olive oil cooking spray
  • 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)
  • dried cranberries or apricots
    1/4 cup
  • chicken breasts (grilled)
    2 lbs


  1. 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.

  2. 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.

  3. Top with grilled chicken breast and serve immediately.