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Chicken Salad with Honey Pecan Balsamic




Source of Recipe


Internet


List of Ingredients




Salad

8 ounces roasted chicken
1 (12 ounce) bag of salad green mix (iceberg, romaine, carrots and red cabbage)
2 Granny Smith apples
Honey balsamic pecan dressing
Glazed pecans
Remove skin from chicken and tear chicken into pieces. Divide chicken and salad green mix into equal portions and place on individual plates. Slice apples into small wedges and arrange on top of each salad. Drizzle honey pecan balsamic dressing on salads and garnish with glazed pecans. (Serves 3-4)

Honey Balsamic Pecan Dressing

4 teaspoons balsamic vinegar
8 tablespoons olive oil
8 tablespoons honey
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon maple syrup
½ teaspoon Dijon mustard
¼ cup chopped, toasted pecans (spread pecans in toaster oven and bake at 300 degrees for 10 minutes)
In a small bowl, blend balsamic vinegar, olive oil and honey, stirring with a spoon or small whisk. Gradually add garlic powder, onion powder and maple syrup, stirring well after each addition. Pour toasted pecans into dressing and mix well. Drizzle dressing over each salad.

Glazed Pecans

Combine ¾ cup powdered sugar, 2 tablespoons of water and 1/8 teaspoon maple syrup in a small bowl. Add 1 cup of pecans, tossing to coat. Spread pecans on a baking sheet and toast in the oven at 300 degrees for 10 minutes. Allow pecans to cool until glaze is set. Garnish individual salads with the glazed pecans.



Recipe