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.
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- Prep time
- 10 min
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- Cook time
- 15 min
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- Servings
- 8 Servings
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- Serving size
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1⁄8 recipe
Ingredients
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Olive oil cooking spray
- 1
- 1
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pecans (chopped)
- 1/4 cup
- 1/4 cup
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sugar
- 1 tsp
- 1 tsp
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ground cayenne red pepper
- 1/8 tsp
- 1/8 tsp
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fresh salad greens
- 10 cup
- 10 cup
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Triple Citrus Vinaigrette (Link to recipe in description)
- 3/4 cup
- 3/4 cup
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navel oranges (peeled and sectioned)
- 2
- 2
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dried cranberries or apricots
- 1/4 cup
- 1/4 cup
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chicken breasts (grilled)
- 2 lbs
- 907 g
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Directions
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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.
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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.
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Top with grilled chicken breast and serve immediately.