Candied Pecan and Herb Chicken Salad

Prep Time 15 minutes Cook Time 30 minutes Serves 4


    Candied Pecans

    Grilled Herbed Chicken

    Shallot Vinaigrette: (makes 1/2 cup)

    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


    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!
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