Chicken, Pecan & Cherry Salad Recipe
Already cooked chicken strips make this a super easy meal when I'm trying to get dinner on the table in a hurry. A rotisserie chicken from the grocery store is another road to take when time is short and hungry family members surround the table! —Kellie Mulleavy, Lambertville, Michigan
Quick
TOTAL TIME: Prep/Total Time: 10 min.
YIELD: 4
Ingredients
8 cups torn mixed salad greens
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
1/3 cup chopped pecans, toasted
2 tablespoons crumbled blue cheese
2 tablespoons dried cherries
VINAIGRETTE:
2 tablespoons balsamic vinegar
1-1/2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
6 tablespoons olive oil
Directions
In a large bowl, combine the first five ingredients. In a small bowl, whisk the first six vinaigrette ingredients; gradually whisk in oil until blended. Pour over salad; toss to coat. Yield: 4 servings.
Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Nutritional Facts
2-1/2 cups equals 414 calories, 32 g fat (5 g saturated fat), 59 mg cholesterol, 1,104 mg sodium, 11 g carbohydrate, 3 g fiber, 23 g protein.
Originally published as Chicken, Pecan & Cherry Salad in Simple & Delicious August/September 2013, p24
Already cooked chicken strips make this a super easy meal when I'm trying to get dinner on the table in a hurry. A rotisserie chicken from the grocery store is another road to take when time is short and hungry family members surround the table! —Kellie Mulleavy, Lambertville, Michigan
Quick
TOTAL TIME: Prep/Total Time: 10 min.
YIELD: 4
Ingredients
8 cups torn mixed salad greens
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
1/3 cup chopped pecans, toasted
2 tablespoons crumbled blue cheese
2 tablespoons dried cherries
VINAIGRETTE:
2 tablespoons balsamic vinegar
1-1/2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
6 tablespoons olive oil
Directions
In a large bowl, combine the first five ingredients. In a small bowl, whisk the first six vinaigrette ingredients; gradually whisk in oil until blended. Pour over salad; toss to coat. Yield: 4 servings.
Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Nutritional Facts
2-1/2 cups equals 414 calories, 32 g fat (5 g saturated fat), 59 mg cholesterol, 1,104 mg sodium, 11 g carbohydrate, 3 g fiber, 23 g protein.
Originally published as Chicken, Pecan & Cherry Salad in Simple & Delicious August/September 2013, p24
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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