Nutty-Good Salad with Chicken

By classycook

Ingredients

• 1/2 oz. (about 2 tbsp.) chopped pecan halves (8 - 10 halves)
• 1 tsp. brown sugar (not packed)
• 1/2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
• Drop vanilla extract
• 2 dashes salt
• One 4-oz. raw boneless skinless chicken breast cutlet, pounded to 1/3-inch thickness (see HG Tip!)
• Dash each garlic powder and onion powder
• 2 cups chopped romaine lettuce
• 1 cup mixed greens
• 1/4 cup chopped celery
• 2 tbsp. mandarin orange segments packed in juice, drained
• 1 tbsp. sweetened dried cranberries
• 1 tbsp. crumbled blue cheese
• 2 tbsp. fat-free or low-fat balsamic vinaigrette

Preparation

Step 1

To make the candied pecans, lay a medium piece of aluminum foil near the stove. Place pecans, sugar, and butter in a skillet, and bring to medium-high heat. Stirring constantly, cook until butter and sugar have melted and mixed and pecans are coated in the mixture, about 1 minute. Remove from heat and stir in vanilla extract and a dash of salt. Spread mixture onto the foil and let cool completely.

Meanwhile, sprinkle chicken with garlic powder, onion powder, and remaining dash of salt. If needed, clean skillet. Re-spray skillet and return to medium-high heat. Cook chicken for about 3 minutes per side, until cooked through.

Toss lettuce with mixed greens in a bowl. Top with celery, oranges, cranberries, and cheese. Slice chicken and add to salad. Sprinkle with candied pecans. Drizzle or serve with vinaigrette, and eat up!

MAKES 1 SERVING