Toasted Pecan Chicken Salad Recipe

Toasted Pecan Chicken Salad Recipe

  • 1 cup pecan halves
  • 4 (3 ounce) chicken breast cutlets, cut into 1/2-inch pieces
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup firmly packed basil leaves
  • 1 lemon, zested
  • 1 tablespoon lemon juice
  • 2 ripe pears, cut into small cubes
  • 1 (7 ounce) package salad greens
  1. In a nonstick skillet, toast the pecans over medium heat, tossing frequently, for 2 to 3 minutes. Transfer the nuts to a bowl.
  2. Season the chicken with salt. In the nonstick skillet, heat the 2 tablespoons of olive oil over medium heat and cook the chicken pieces, stirring occasionally, until just cooked through, about 5 minutes.
  3. Meanwhile, in a blender, combine the remaining 1/3 cup of olive oil with the basil, lemon zest, lemon juice and 1/3 cup of the pecans and blend until smooth; season the pesto dressing to taste with salt.
  4. In a medium bowl, toss the cooked chicken, pears and the remaining toasted pecans with half of the dressing. In a large bowl, toss the salad greens with the remaining dressing. Divide the greens among 4 plates and top with the pecan-chicken mixture.
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