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Tuesday, 21st February 2017
With its crunchy pecans, apples, and sweet potato, this protein-rich salad features many of your favourite flavours
Ingredients:
2 Tbsp. raw pecan pieces, toasted
Preparation:
1. Preheat oven to 425° F.
2. Combine vinegar, mustard, and honey in a medium bowl; whisk to blend.
3. Slowly add 6 tsp. oil, whisking continuously until blended.
4. Place one third vinegar mixture in resealable bag. Add chicken; mix well.
Marinate, refrigerated, for at least 2 hours. Set aside remaining vinegar
mixture for salad dressing.
5. While chicken is marinating, combine sweet potato, apple, cinnamon, and remaining
½ tsp. oil in a medium bowl; toss to blend. Place on baking sheet lightly
coated with spray. Bake for 10 minutes, turn, bake an additional 10 to 15
minutes, or until tender. Set aside to cool.
6. Remove chicken from marinade; discard used marinade.
7. Place chicken on baking sheet lightly coated with spray. Bake for 8 to
12 minutes, or until cooked through. Set aside to cool.
8. Combine lettuce, sweet potato mixture, chicken, cheese, and pecans; toss
gently to blend.
9. Drizzle with remaining dressing; toss gently to blend.
10. Divide evenly between six serving plates.
Nutritional Information (per serving):
Calories: 176
Total Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 25 mg
Sodium: 222 mg
Carbohydrates: 17 g
Fiber: 2 g
Sugar: 10 g
Protein: 19g