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Pecan Chicken Salad

Course Lunch
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 person
Calories 422kcal

Ingredients

Candied Pecans:

  • 2 Tablespoons chopped pecans
  • 1 teaspoon sugar
  • 1/8 teaspoon cinnamon

Salad:

  • 3 cups spring salad mix
  • 3 ounces cooked chicken diced
  • 1 ounce red onion sliced
  • 2 Tablespoons reduced-fat feta cheese crumbles
  • 2 Tablespoons 50% Less Sugar Craisins
  • 2 Tablespoons Newman's Own Life Balsamic Dressing

Instructions

  • To make candied pecans, add chopped pecans, sugar and cinnamon to a skillet over medium-high heat. Stir continuously until sugar has melted completely and pecans are coated in glaze. Spread on parchment or wax paper to cool.
  • Place salad in a bowl and top with chicken, onion, feta, dried cranberries and cooled candied pecans.
  • Top with balsamic dressing.

Notes

MFP: MFF Pecan Chicken Salad
January 2020

Nutrition

Calories: 422kcal | Carbohydrates: 29.1g | Protein: 26.8g | Fat: 12.7g