tablespoon extra-virgin olive oil, more for greasing grill pan
teaspoon garlic powder
tablespoons fresh thyme, minced
tablespoon fresh sage, minced
teaspoon red peppers flakes
Shallot Vinaigrette: (makes 1/2 cup)
tablespoons white balsamic vinegar, champagne vinegar, or red wine vinegar
cup extra-virgin olive oil
tablespoon dijon mustard
teaspoon sea salt
teaspoon black pepper
tablespoon minced shallots
garlic clove, minced
teaspoon fresh lemon juice
Other Salad Ingredients
Fresh apples, peaches, or apricots, sliced thin
cups mesclun greens or mixed greens
cup fresh mozzarella, diced or brie cheese
red onion, sliced thin
fresh figs, sliced in half
Preheat oven to 250°F and line a half-sheet tray with parchment paper.
In a small mixing bowl, beat egg white and water together until frothy.
In a separate bowl mix together maple sugar and sea salt and set aside.
Toss pecans in the frothed egg white mixture first and then place in spice mixture until evenly coated. Place on sheet tray and bake for 30 minutes. The pecans should be well coated in the maple sugar.
Pat chicken dry and season with salt and pepper.
In a small mixing bowl, mix together garlic powder, 1 tablespoon extra-virgin olive oil, and fresh herbs.
Coat chicken well in herb mixture.
Place chicken on a greased grill or grill pan for about 3-4 minutes on each side, or until fully cooked through. If using a grill pan, make sure to cover the chicken to ensure even cooking. Take chicken off heat, slice, and set aside until ready to eat.
While chicken cooks, whisk salad dressing ingredients together in a small mixing bowl.
Assemble all salad ingredients on a serving platter of choice. Save half of the candied pecans for snacking! Drizzle with shallot vinaigrette (1/4 cup or more, as desired) and devour!