PECAN CHICKEN SALAD
This chicken salad comes together fast using rotisserie chicken breasts. The herbs, along with the pecans, help to make this chicken salad flavorful. Serve on top of toasted croissants, or butter lettuce.
Provided by thedailygourmet
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
- Serve immediately or refrigerate for up to 3 days.
Nutrition Facts : Calories 458.4 calories, Carbohydrate 4.6 g, Cholesterol 70.7 mg, Fat 40.3 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 236 mg, Sugar 2.3 g
CHICKEN PECAN SALAD
In our house, this light and tasty salad is a real summer favorite! I usually serve it with sliced tomatoes and bread and butter. It can also be used to make wonderful chicken salad sandwiches - perfect in hot weather.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine chicken and celery. In another bowl, combine mayonnaise, sour cream, lemon juice and salt. Pour dressing over chicken; toss well to coat. Refrigerate. Just before serving, toss with bacon and pecans. Serve on lettuce with tomato garnish.
Nutrition Facts :
PECAN CRUSTED CHICKEN TENDERS AND SALAD WITH TANGY MAPLE DRESSING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels.
- Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
- Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.
- Beverage suggestion: serve cran-raspberry apple juice over ice and top with a splash of soda water.
CHICKEN SALAD WITH MANDARIN ORANGES AND PECANS
365 Ways to Cook Chicken. This is such an easy and adaptable recipe. Feel free to use canned chicken, arugula instead of the watercress. I added some leftover (plain) steamed green beans to the salad and that was good too. Grape tomatoes would be a nice adddition.
Provided by dicentra
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325. Toast pecans for 10-15 minutes.
- In a salad bowl, combine chicken, watercress, oranges, scallions and toasted pecans.
- Drizzle on oil, vinegar, salt and pepper. Toss to coat.
Nutrition Facts : Calories 434.8, Fat 35, SaturatedFat 4.9, Cholesterol 52.5, Sodium 349, Carbohydrate 13, Fiber 3, Sugar 9, Protein 19.7
STICKY ORANGE CHICKEN WITH PARSNIPS, MAPLE & PECANS
Pop chicken thighs and root veg into a roasting tin with a sweet and tangy maple glaze for a delicious one-pot dinner
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Juice 1 of the oranges and whisk together with the maple syrup, olive oil, vinegar, mustard and cranberry jelly. Cut the parsnips into chunky lengths. Put the parnips, chicken thighs and shallots in a roasting tin - make sure everything can sit in a single layer but quite snug. Drizzle over half the orange sauce with some seasoning and toss to coat everything. Roast for 35 mins.
- Remove the tin from the oven and poke the orange slices in among everything. Scatter over the thyme and drizzle over the rest of the orange sauce. Roast for another 15 mins until the chicken is tender and cooked through, and everything is sticky and golden. Mix in the pecans and cook for another 5 mins. Serve straight away, remembering to scrape out all the sticky juices from the tin, and eat with a mixed leaf salad or some wilted spinach, plus a little rice to soak up the sauce, if you like.
Nutrition Facts : Calories 656 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 40 grams sugar, Fiber 14 grams fiber, Protein 42 grams protein, Sodium 1 milligram of sodium
ORANGE PECAN SALAD
This recipe, suprisingly easy, is a great hit for those who like fruit and nuts in a salad. It's wonderfully light, slightly tangy, and a flexible recipe -- you can easily add cooked chicken to it and make it a dinner salad.
Provided by quikgourmet
Categories Fruit
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix together in a salad bowl the lettuce, onions, celery, oranges, and parsley.
- Heat a small skillet over medium-high heat; combine nuts and sugar in the skillet and toss quickly.
- Continue stirring until the sugar is melted; remove from heat and add to the salad.
- Mix the dressing with a whisk and pour over the salad; mix and serve.
- In a salad bowl, mix together the lettuce, onions, celery, oranges, and parsley.
- Heat a small skillet over medium-high heat; combine nuts and sugar in the skillet and toss quickly.
- Continue stirring until the sugar is melted; remove from heat and add to the salad.
- Mix the dressing with a whisk and pour over the salad; toss and serve.
ORANGE CHICKEN SALAD
The refreshing taste of orange makes this chicken salad quite different from all the others I've tried over the years. I enjoy garnishing this salad with orange slices...it's an attractive, colorful look for spring. -Stephanie Bishop, Winston-Salem, North Carolina
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the chicken, celery, green pepper and onion. Add mayonnaise, orange juice and zest and salt; mix well. Cover and refrigerate until serving. Serve on lettuce if desired.
Nutrition Facts :
ORANGE PECAN HONEYED CHICKEN
Originally from the "Pecan Lovers Cookbook" by Mark Blazek from Golden West Publishers this is one incredible recipe for a chicken dinner.
Provided by Mark Kovach
Categories Chicken Breast
Time 45m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- CHICKEN:.
- In a large skillet brown both sides of chicken (skin side down first) in the butter.
- Add orange juice, honey, onion, pepper, and salt.
- Cover pan allowing steam to vent and simmer for 30 minutes (or just untill chicken is tender).
- Remove chicken from pan and arrange over rice. Keep warm. Return pan to range top.
- SAUCE:.
- Stir wine into flour until well blended. Add to reserved pan drippings stirring constantly untill flour has a chance to cook.
- Add orange peel and sections and pecans and heat thoroughly.
- Serve immediately over chicken and rice.
Nutrition Facts : Calories 871.6, Fat 47.8, SaturatedFat 13.7, Cholesterol 205.9, Sodium 240, Carbohydrate 45.6, Fiber 4.3, Sugar 37.5, Protein 63.9
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