Asian Chicken Salad With Glazed Pecans Recipe

Ingredients for Asian Chicken Salad With Glazed Pecans

• 1 cup pecan halves
• Pure Maple Syrup
• Salt
• Vegetable Oil
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce (plus 1 tablespoon for the dressing)
• Lime Juice
• Fresh Ginger
• Cilantro
• Brown Sugar
• Mixed Salad Greens
• Carrot
• Rotisserie Cooked Chicken
• Apple
• Golden Raisin

How to Make Asian Chicken Salad With Glazed Pecans

1. Preheat oven to 350°F (175°C).
2. In a small bowl, whisk together 1/4 cup maple syrup, 2 tablespoons soy sauce, 1 tablespoon olive oil, and 1/2 teaspoon ground ginger.
3. Add 1 cup pecan halves to a baking sheet and toss with the maple-soy glaze.
4. Roast for 5-7 minutes, or until fragrant and slightly caramelized. Set aside to cool.
5. While pecans are roasting, prepare the salad. Combine 4 cups mixed greens, 1 cup shredded carrots, 1/2 cup shredded red cabbage, 1/2 cup chopped cucumber, and 1/4 cup chopped green onions in a large bowl.
6. Add 1 cup cooked chicken breast (or 1 cup cooked and crumbled tofu) to the salad.
7. In a small bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon soy sauce, and 1 teaspoon honey.
8. Pour dressing over the salad and toss gently to combine.
9. Top with the maple-glazed pecans and serve immediately.