Ingredients for Asian Chicken Salad With Glazed Pecans
- 1 cup Pecan Halves
- 1/4 cup Pure Maple Syrup
- Salt
- Vegetable Oil
- 2 tablespoons Rice Vinegar
- 3 tablespoons Soy Sauce
- Lime Juice
- Fresh Ginger
- Cilantro
- Brown Sugar
- 4 cups Mixed Salad Greens
- 1 cup shredded Carrot
- 1 cup Rotisserie Cooked Chicken
- Apple
- Golden Raisin
- 1 tablespoon Olive Oil
- 1/2 teaspoon Ground Ginger
- 1/2 cup shredded Red Cabbage
- 1/2 cup chopped Cucumber
- 1/4 cup chopped Green Onions
- 1 tablespoon Sesame Oil
- 1 teaspoon Honey
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How to Make Asian Chicken Salad With Glazed Pecans
- Preheat oven to 350°F (175°C).
- 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.
- Add 1 cup pecan halves to a baking sheet and toss with the maple-soy glaze.
- Roast for 5-7 minutes, or until fragrant and slightly caramelized. Set aside to cool.
- 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.
- Add 1 cup cooked chicken breast (or 1 cup cooked and crumbled tofu) to the salad.
- In a small bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon soy sauce, and 1 teaspoon honey.
- Pour dressing over the salad and toss gently to combine.
- Top with the maple-glazed pecans and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
70g
Fat
23g
Carbs
8g
