Chicken Pecan Salad
Pamela Durkin
8 cups (2 L) organic greens
1 mango, peeled and chopped
1 red pepper, chopped
2 scallions, chopped
8 cooked chicken breast halves, sliced
2 Tbsp (30 mL) broth (chicken or vegetable)
1/4 cup (60 mL) lime juice
1 Tbsp (15 mL) honey
2 cloves garlic, minced
1 tsp (5 mL) Dijon mustard
3 Tbsp (45 mL) extra-virgin olive oil
Salt and pepper to taste
1/4 cup (60 mL) chopped pecans
In small bowl, combine greens, mango, red pepper, scallions, and chicken.
In measuring cup, whisk together broth, lime juice, honey, garlic, and mustard. Add olive oil slowly and whisk until blended. Season to taste with salt and pepper.
Pour over salad and toss until well combined. Top with chopped pecans.
Serves 8.
Each serving contains:
253 calories; 28 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 11 g carbohydrates; 2 g fibre; 93 mg sodium
Source: "P-nuts! Get Your P-nuts!", alive #344, June 2011
