Candied Pecan and Herb Chicken Salad

Herb Chicken Candied-Pecan Salad | Lexi's Clean Kitchen

This Herb Chicken and Candied Pecan Salad is the perfect low-carb, flavorful, and tasty Summer salad! With a little bit of crunch, a hint of sweet, and a lot of flavor, this salad is my new favorite! Made in partnership with the American Pecan Council!

Herb Chicken Candied Pecan Salad | Lexi's Clean Kitchen

I am so excited to partner with my friends at the American Pecan Council to bring you today’s delicious salad. I am seriously obsessed with this one!

Pecans are one of my all-time favorite nuts. Their crisp and buttery texture and naturally sweet taste makes them my go-to for salads and other savory dishes.

They are low in carbs, high in fiber, and they contain the same heart-healthy unsaturated fats that are found in other nuts, but they’re among the highest in monounsaturated fats, including the beneficial oleic acid that’s found in olive oil!

Another fun fact? Pecans have 3 grams of protein per ounce and 11% daily value of fiber per ounce! A heart healthy, nutritious snack that is so delicious! 

These candied pecans are next level amazing. You may remember my gift giving series this December. I packaged similar candied pecans as little gifts and they were an absolute hit. They’re even better in a salad!

Herb Chicken Candied Pecan Salad | Lexi's Clean Kitchen

I love this salad because it uses tons of fresh herbs from my garden and CSA, local mixed greens, and an AMAZING dressing.

Herb Chicken Candied Pecan Salad | Lexi's Clean Kitchen

A little bit of sweet, a little bit of salty, plus the candied pecan crunch!

Herb Chicken Candied Pecan Salad | Lexi's Clean Kitchen

Candied Pecan and Herb Chicken Salad

Preparation 15 minutes 2017-07-24T00:15:00+00:00 Cook Time 30 minutes 2017-07-24T00:30:00+00:00 Serves 4     adjust servings

Ingredients

Candied Pecans

Grilled Herbed Chicken

Shallot Vinaigrette: (makes 1/2 cup)

  • 3 tablespoons white balsamic vinegar, champagne vinegar, or red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon minced shallots
  • 1 garlic clove, minced
  • 1 teaspoon fresh lemon juice

Other Salad Ingredients

  • Fresh apples, peaches, or apricots, sliced thin
  • 2-4 cups mesclun greens or mixed greens
  • 1/4 cup fresh mozzarella, diced or brie cheese
  • 1 red onion, sliced thin
  • 3 fresh figs, sliced in half

Instructions

  1. Preheat oven to 250°F and line a half-sheet tray with parchment paper.
  2. In a small mixing bowl, beat egg white and water together until frothy.
  3. In a separate bowl mix together maple sugar and sea salt and set aside.
  4. 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.
  5. Pat chicken dry and season with salt and pepper.
  6. In a small mixing bowl, mix together garlic powder, 1 tablespoon extra-virgin olive oil, and fresh herbs.
  7. Coat chicken well in herb mixture.
  8. 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.
  9. While chicken cooks, whisk salad dressing ingredients together in a small mixing bowl.
  10. 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!

This post is sponsored by the American Pecan Council. All thoughts and opinions are always 100% my own!

All-Purpose Caramel + Caramel Turtle Cups

I really have no words for these little cups of joy… except that they’ll be popping up all summer in all sorts of ways! Gooey caramel that is free of refined sugar (and I even used lighter coconut milk) + chocolate & pecans = heaven. I made these in my mini chocolate mold and we couldn’t resist popping into the fridge on a regular basis to grab one. 

Did I mention there is no baking involved? These have been awesome during my recent move/kitchen renovation. Are you almost ready for the reveal? I can’t wait to share a little glimpse into my almost-ready kitchen with you guys!

All-Purpose Caramel + Caramel Turtle Cups

All-Purpose Caramel + Caramel Turtle Cups

All-Purpose Caramel + Caramel Turtle CupsOooooh that caramel. A new {and dangerous} staple.

All-Purpose Caramel + Caramel Turtle Cups

 

Caramel Turtle Cups

Serves 12     adjust servings

Ingredients

Caramel

Everything else

  • 1 cup dark chocolate (70% or higher), or Enjoy Life's Chocolate Chips
  • 12 pecans

Instructions

  1. 1. Heat honey and vanilla until boiling
  2. 2. Add in ghee and coconut milk; mix well
  3. 3. Bring to a boil over medium heat for 10 minutes
  4. 4. Raise heat to high and boil, stirring often for an additional 5 minutes until caramel starts to thicken
  5. 5. Reduce heat and let low boil until thick and sticky
  6. 6. Turn off heat and let cook for 7-10 minutes
  7. 7. Set aside to cook
  8. 8. Melt chocolate using desired method (stove, microwave) and pour halfway into your molds
  9. 9. Lightly spoon in about 1/2-1 tsp caramel
  10. 10. Cover with more chocolate and top with a pecan
  11. 11. Place in refrigerator or freezer to set and enjoy; store in refrigerator

Recipe Notes

  • - Yields 12 mini cups and roughly 1/2 cup caramel.
  • - Just when you think it won't ever thicken, it does! Be patient ?
  • All-Purpose Caramel + Caramel Turtle Cups

    All-Purpose Caramel + Caramel Turtle Cups

    All-Purpose Caramel + Caramel Turtle Cups

    All-Purpose Caramel + Caramel Turtle CupsWhat is your all-time favorite caramel recipe? What’s your favorite no-bake treat?