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 2017-08-20T00:15:00+00:00 Cook Time 30 minutes 2017-08-20T00:30:00+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!

Watermelon Ahi Tuna Salad

Watermelon Ahi Tuna Salad (gluten-free, soy-free, low carb) - Lexi's Clean Kitchen

The combination of juicy watermelon, marinated zesty ahi tuna, and fresh cucumber in this Watermelon Ahi Tuna Salad makes for the perfect light and refreshing summer salad or meal starter!

Watermelon Ahi Tuna Salad (gluten-free, soy-free, low carb) - Lexi's Clean Kitchen

I am so excited to share a few fabulous recipes, along with a recap, from our Hampton’s blogger retreat I co-hosted last month! I shared the Frosè last week, and this week I am sharing this amaing salad. We hired Chef Renee Blackman,  A seasoned talent with experience in the culinary industry,

Hamptons Retreat Chef Renee BlackmanPhoto by Raul Velasco of Alejandro Photography

For one of our dinners, we decided to stay in and we hired Chef Renee Blackman, a super talented chef who was also on Food Network’s CHOPPED! We knew she was the right fit and could make a creative, Instagram-worthy meal for us!

Hamptons Retreat Chef Renee BlackmanPhoto by Raul Velasco of Alejandro Photography

Chef Renee made us the most amazing meal, including this salad, and I knew I had to recreate it for all of you!

Watermelon Ahi Tuna Salad (gluten-free, soy-free, low carb) - Lexi's Clean Kitchen

Watermelon Ahi Tuna Salad (gluten-free, soy-free, low carb) - Lexi's Clean Kitchen

Check out this amazing video she made of our special evening!

I made a few swaps to the recipe so it would be a perfect fit for all of you, plus I fried up those shallots with a new tip I learned to ensure they fry perfectly without burning!

Watermelon Ahi Tuna Salad (gluten-free, soy-free, low carb) - Lexi's Clean Kitchen

Watermelon Ahi Tuna Salad

Preparation 10 minutes 2017-08-20T00:10:00+00:00 Cook Time 5 minutes 2017-08-20T00:05:00+00:00

Ingredients

Chili marinade

Everything else

  • 1 lb. sushi-grade tuna
  • 1 shallot, finely sliced

Instructions

  1. Using a very sharp knife, trim away any skin from the tuna fillet. Cut the tuna into 1/4-inch cubes and place in a bowl. Add the chili marinade ingredients, minus the chili paste, to the blender and emulsify. Mix in the chili paste into the marinade then pour onto tuna and add salt to taste at the very end.
  2. Use a mandolin (or a vegetable peeler) slice the cucumbers to be paper thin in the end result. When the cucumbers are sliced, roll them up and set to the side.
  3. Slice the shallots then and then fry them. To fry the shallots: Place 1/4 cup of avocado oil or oil of choice into a small saucepan. While the oil is cold, add in the sliced shallots. Bring to frying temperature (375ºF) and fry until golden. Watch often to avoid burning. Set aside on a plate lined with paper towel until ready to serve. *The key is not heating the oil beforehand.
  4. While the tuna is marinating, cut the watermelon into half-inch cubes (2 cups) and lightly season with salt t o the watermelon to bleed.
  5. Assemble: Add the tuna and place a few watermelon cubes, garnish with shallots and cucumber rolls, top with cilantro and micro greens.

Recipe Notes

Adapted from Chef Renee Blackman

Arugula Salad with Mint Chia Dressing

Arugula Salad with Mint Chia Dressing {Grain-free, dairy-free, egg-free} | Lexi's Clean Kitchen

This Arugula Salad with Mint Chia Dressing inspired from a recent trip to Round Hill Jamaica will quickly become your new favorite salad dressing! It is flavorful, creamy, and bursting with fresh flavors!

Arugula Salad with Mint Chia Dressing

A few weeks ago you may have seen on Snapchat and Instagram that we were in Jamaica at our absolute favorite resort, Round Hill. This was our second stay there, and it was just as fabulous as our first stay!

The understated luxury, quaint beauty, and small size of the resort are some of my favorite features, aside from the sunsets (see below), and the amazing, local and fresh cuisine. They even have Billy’s garden where they pick tons of their own fresh produce each morning!

Round Hill Resort

Each morning we started our day with a Tropical Green Smoothie and a big ‘ol breakfast plate. One of the breakfast highlights was the Round Hill salad. Fresh arugula from their garden, slivered almonds, segmented oranges, and the best Mint Chia Dressing.

For lunch they start you off with fresh plantain chips and their homemade tapenade (ah-mazing, we took two jars home), and I ordered the chopped jerk chicken salad one MULTIPLE days. So fresh and delicious!

My fabulous friends at Round Hill said I could s hare with you the Mint Chia Dressing since I adored it SO MUCH.

Arugula Salad with Mint Chia Dressing

This dressing is…

Creamy

Tangy

Sweet

Flavorful

Fresh

Arugula Salad with Mint Chia Dressing

Arugula Salad with Mint Chia Dressing

Preparation 5 minutes 2017-08-20T00:05:00+00:00 Cook Time 0:00 2017-08-20T00:00:00+00:00 Serves 8     adjust servings

Ingredients

Mint Chia Dressing

  • 1/4 cup honey
  • 1/4 cup diced onion
  • 1/4 cup dijon mustard
  • 1/2 cup fresh lemon juice, add more as necessary
  • 2 teaspoon chia seeds
  • 2 teaspoons mint, more to taste
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon pepper, more to taste
  • 1/2 cup extra-virgin olive oil

Everything Else

  • 6 cups arugula
  • 1/2 cup slivered almonds
  • 2 oranges, segmented

Instructions

  1. Place all ingredients into your high-speed blender and pulse for 5 seconds.
  2. Slowly pour in olive oil while blending until smooth and creamy.
  3. Assemble salad and serve!

Recipe Notes

This recipe is adapted from Chef Martin MM. Maginley from Round Hill Resort and printed with permission.

This is not a sponsored post. We did receive some complimentary meals and a few complimentary nights throughout our stay. All opinions are 100% always my own!

Beet Slaw

This beet slaw is a tangy and sweet side dish, with all of those farm fresh beets, scallions, and fresh mint! It pairs perfectly with grilled chicken or salmon, or as an addition to any leafy green salad.

Beet Slaw

Confession: I haven’t always been a huge beet fan.

Lately though with all the beets from the CSA, and experimenting with my new juicer (beet juice is delicious), I’ve taken more of a liking to them! I wanted to throw these beets grated into some sort of a salad. It just seems more appealing grated to me. This slaw came about, since you know I love slaws, and it is packed with the most fabulous flavors.

My garden is bursting with fresh mint, and my CSA is giving me TONS of beets and scallions. I’m throwing all of my favorite flavors together to make a farmer’s market slaw that everybody will love. It comes together quickly for any BBQ or weekend lunch or dinner.

Beet Slaw

Beet Slaw

Beet Slaw

Preparation 20 min 2017-08-20T00:20:00+00:00

Ingredients

  • 3 to 4 large raw beets, peeled and grated
  • 2 scallion stalks, sliced thin (about 1/3 cup)
  • 1 inch chunk ginger, peeled and grated
  • 1/4 cup mint, chopped fine
  • 1/2 lemon, juiced
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1/3 cup golden raisins
  • 1/3 cup sliced raw almonds
  • Pinch of fine sea salt
  • Optional: 1 tablespoon sesame seeds

Instructions

  • Using a grater, grate beets and ginger.
  • In a large bowl toss all ingredients together and mix well to combine.
  • Serve immediately or make ahead and store in an air-tight container in the refrigerator for 6 hours until serving.
  • Recipe Notes

  • For vegan sub maple syrup for honey.
  • Beet Slaw

    Learn more about living gluten free! Visit http://udisglutenfree.com/community 

    This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

     Do you like beets? What is your favorite way to eat them?


    [simple-recipe]

    Spicy Shrimp and Citrus Salad

    I am so excited about this Spicy Shrimp & Citrus Salad. I am in love with the beautiful colors of winter citrus along with all the bursts of flavor it gives.

    Lettuce + Spicy Zesty Shrimp + Citrus + Grapefruit Dressing = the greatest combination.

    I am also so excited to be teaming up with Udi’s Gluten-Free to bring to you in-season, delicious, gluten-free recipes each month!

    Spicy Shrimp and Citrus Salad

    P.S. I’d be so grateful if you could take 2 short minutes to complete my 2016 reader survey. I want to make LCK the best it can be for you! Find it here. Thank you so much!

     Spicy Shrimp and Citrus Salad

    Let’s make some beautiful Winter salads, my friends!

    Spicy Shrimp and Citrus Salad

    Spicy Shrimp and Citrus Salad

    Preparation 10 min 2017-08-20T00:10:00+00:00 Cook Time 8 min 2017-08-20T00:08:00+00:00 Serves 2     adjust servings

    Ingredients

    • 3-4 cups spinach, kale, or lettuce
    • 1 grapefruit, cut into segments
    • 1 orange, cut into segments
    • 1 blood or cara cara orange, cut into segments
    • 1/2 red onion, sliced

    For the Spicy Shrimp

    For the Grapefruit Vinaigrette

    Instructions

    • In a bowl place spinach, kale, or lettuce
    • Add in citrus segments and sliced onion and set aside
    • In a bowl combine shrimp with spices
    • In a skillet heat oil and add in shrimp
    • Let cook for 8 minutes, tossing often, until shrimps are fully cooked and opaque
    • While cooking whisk together dressing ingredients
    • Add shrimp to the salad
    • Dress with the dressing and serve

    Recipe Notes

    • Citrus cut into segments looks like slices with no skin

     

    Spicy Shrimp and Citrus Salad

    What is your favorite way to use Winter citrus?

    Learn more about living gluten free! Visit http://udisglutenfree.com/community

    This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

    Kale, Caramelized Peaches, and Crispy Onion Salad

    A hearty end of summer salad filled with caramelized peaches and crispy onions.

    CaramelizedPeach&CrispyOnionSalad1

    I am so excited to be over on Sylvie’s blog Gourmande in the Kitchen today, guest posting so she can spend some amazing time with her new addition, a gorgeous baby girl!

    Today’s recipe is hands down one of my new favorites. See, while some people are moving towards Fall recipes already, I’m still sitting here in the heat, with TONS of fresh peaches and fresh kale and onions from my local CSA.

    CaramelizedPeach&CrispyOnionSalad4

    I love this salad. The sweet caramelized peaches with the crunch of the crispy onions is just such a wonderful combination! I also love that it is so flavorful that it pairs with any simple dressing!

    CaramelizedPeach&CrispyOnionSalad

    Find the recipe over on Gourmande in the Kitchen HERE.

    CaramelizedPeach&CrispyOnionSalad2

    CaramelizedPeach&CrispyOnionSalad6

    HAPPY MONDAY! Are you ready for Fall recipes yet, or still hanging onto summer?