STRAWBERRY PECAN GRILLED CHICKEN SALAD WITH PECAN BUTTER VINAIGRETTE
The grilled chicken is so JUICY and moist thanks to a homemade pecan butter marinade!! Sweet strawberries and crunchy pecans add extra texture and FLAVOR!!
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 2h
Number Of Ingredients 20
Steps:
- To the canister of a large food processor (at least a 10 to 12-cup size) fitted with the S-blade, add the pecans, cover the canister, and turn to high power (Notes - I don't recommend using a high-speed blender such as a VitaMix or Blendtec because I've burnt out motors. I have much better results in a food processor. If your food processor is smaller, you may need to do this in two batches).
- Allow the pecans to break down and they'll go through various stages before turning into smooth pecan butter. As necessary stop and scrape down the sides of the bowl.
- After allowing the pecans to process for about 5 minutes, my mixture was dry and that's when I added 3 tablespoons olive oil. You may not need to add any, you may need to add more; add as necessary. Process another 3 minutes or until pecan butter is smooth.
- Add salt to taste and process briefly to incorporate.
- Add all ingredients (you will have extra pecan butter, which you should set aside) to a large ziptop bag, seal bag, squish contents around to distribute evenly, and place in the fridge to marinate for at least 1 hour (overnight is best).
- Preheat grill or grill pan to medium-high heat and oil the grates very well.
- Add the chicken, discard leftover marinade, and grill chicken for about 5 minutes on the first side and 3 to 4 minutes on the second side, or until done and cooked through and chicken reaches an internal temp of 165F.
- After chicken has cooked, remove it from grill and set on a plate to rest.
- To a large platter or serving bowl, add all the ingredients, slice the chicken into bite-sized pieces or strips and add it to the salad; set salad aside while you make the vinaigrette.
- To glass jar with a lid, add all ingredients, cover with the lid, and shake vigorously to combine. Taste, check for flavor balance, and add more salt, pepper, honey, etc. if necessary to taste.
- Evenly drizzle vinaigrette over the salad, to taste, and serve immediately. Salad is best fresh.
Nutrition Facts : Calories 481 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 34 grams fat, Fiber 7 grams fiber, Protein 10 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 445 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
CHICKEN SALAD
We might have lightened up this classic sandwich filling, but we kept its traditional creamy consistency by using reduced-calorie mayonnaise and sour cream for the dressing. Finely diced chopped celery offers crunch and dill pickles give it zing. With this versatile recipe, you could also customize it by adding other vegetables like finely chopped red bell pepper or onion. Or you can opt to turn it into "wrap" by spooning into crisp romaine lettuce leaves or use it as a stuffing for celery sticks. This recipe serves six so if you have leftovers enjoy it for lunch the next day.
Categories Lunch
Time 10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place all ingredients in a large bowl; mix until blended. Yields about 2/3 cup per serving.
Nutrition Facts : Calories 77 kcal
PECAN CHICKEN SALAD
This chicken salad comes together fast using rotisserie chicken breasts. The herbs, along with the pecans, help to make this chicken salad flavorful. Serve on top of toasted croissants, or butter lettuce.
Provided by thedailygourmet
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
- Serve immediately or refrigerate for up to 3 days.
Nutrition Facts : Calories 458.4 calories, Carbohydrate 4.6 g, Cholesterol 70.7 mg, Fat 40.3 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 236 mg, Sugar 2.3 g
7 POINTS PLUS - CHICKEN SALAD WITH GRAPES AND WALNUTS
Make and share this 7 Points Plus - Chicken Salad With Grapes and Walnuts recipe from Food.com.
Provided by mariposa13
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine yogurt, mayo, honey, vinegar, mustard, nutmeg, salt and pepper in large bowl.
- Add chicken, grapes, and walnuts. Toss to coat.
- Cover and refridgerate 1-8 hours.
- 7 Points plus yields 3/4 cup.
Nutrition Facts : Calories 151.4, Fat 8.4, SaturatedFat 1.5, Cholesterol 5.9, Sodium 220.4, Carbohydrate 18.9, Fiber 1.1, Sugar 15.2, Protein 2.7
ARBY'S GRILLED CHICKEN AND PECAN SALAD
Make and share this Arby's Grilled Chicken and Pecan Salad recipe from Food.com.
Provided by pickman
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a medium sized bowl add diced apple, and one tablespoon of lemon juice. Stir lemon juice into apples coating them well. This will help keep the apples from turning brown. Add chicken, sliced grapes, diced celery, and pecans. Mix well until everything is mixed through. Add 1/2 cup mayonnaise, if the mixture is too dry you can add another 1/4 cup of mayonnaise. Add salt and pepper to taste. Allow flavors to marry in a covered bowl in the refrigerator for about 1 hour before serving.
- To prepare sandwich like Arby's use thickly sliced wheat bread, add a couple of slices of green leaf lettuce, and add about 1 cup of chicken salad to the sandwich.
- While they do not toast their pecans, I think you could easily bring this salad to the next level by toasting the pecans in a skillet on medium high heat just until they become fragrant. Allow the pecans to cool completely before preparing the chicken salad.
- In a medium sized bowl add diced apple, and one tablespoon of lemon juice. Stir lemon juice into apples coating them well. This will help keep the apples from turning brown. Add chicken, sliced grapes, diced celery, and pecans. Mix well until everything is mixed through. Add 1/2 cup mayonnaise, if the mixture is too dry you can add another 1/4 cup of mayonnaise. Add salt and pepper to taste. Allow flavors to marry in a covered bowl in the refrigerator for about 1 hour before serving.
- To prepare sandwich like Arby's use thickly sliced wheat bread, add a couple of slices of green leaf lettuce, and add about 1 cup of chicken salad to the sandwich.
- While they do not toast their pecans, I think you could easily bring this salad to the next level by toasting the pecans in a skillet on medium high heat just until they become fragrant. Allow the pecans to cool completely before preparing the chicken salad.
Nutrition Facts : Calories 1969.6, Fat 130.8, SaturatedFat 16.2, Cholesterol 328.1, Sodium 1139.2, Carbohydrate 90.3, Fiber 15.7, Sugar 49.5, Protein 121.4
GRILLED CHICKEN SALAD--FEW WW POINTS
This is a great way to enjoy a barbecue without the guilt of loads of points to calculate in your daily weight watcher journal. I usually have to make extra when my son's around he loves it. Sometimes I use angel hair pasta instead of the spaghetti squash. The prep time includes marinating and cooking time. I hope you enjoy it as much as we do....hot or cold!
Provided by yumyumum
Categories Chicken Breast
Time 5h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Marinate the chicken in the italian salad dressing for at least 4 hours.
- Grill or broil the chicken until done.
- Cut up into bite size pieces.
- Cook the spaghetti squash in either the microwave or a pot of boiling water.
- Scrape out the spaghetti into a large bowl.
- Microwave the broccoli, cauliflower and carrot mix until crisp tender, you don't want to lose ll your nutrition!
- When everything is cooked put it in the bowl with the squash and toss it with the peppercorn ranch dressing.
- Don't be skimpy with the dressing, mix it all together and enjoy!
- Be happy with yourself this is a great nutritious meal!
Nutrition Facts : Calories 227.2, Fat 2.9, SaturatedFat 0.8, Cholesterol 100.5, Sodium 1070.9, Carbohydrate 7.4, Fiber 0.5, Sugar 7.5, Protein 40.1
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