The Super Diabetes Site

Grilled Chicken Salad With Candied Pecans

Written by

god

in

How to Make 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.


10 min prep time


15 min cook time


8servings


1⁄8 recipe

Print Recipe >

Step-By-Step Instructions:

  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.
CKD Dialysis
Kidney-Friendly
Veggie Rich
Mediterranean
Grilling
Dinner
Lunch
Main Dish
Salads
pinterestfacebooktwittermail

Nutrition facts

8 Servings



  • Serving Size

    1⁄8 recipe


  • Amount per serving



    Calories





    275

  • % Daily value*

  • Total Fat
    8g

    10%

    • Saturated Fat
      1.6g

      8%
    • Trans Fats
      0g

  • Cholesterol
    95mg

    32%

  • Sodium
    185mg

    8%

  • Total Carbohydrate
    14g

    5%

    • Dietary Fiber
      2g

      7%
    • Total Sugars
      9g

  • Protein
    37g

  • Potassium
    520mg
    11%

Ingredients

Olive oil cooking spray
1

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)
2

dried cranberries or apricots
1/4 cup

chicken breasts (grilled)
2 lbs

More posts