Sunday, January 25, 2009

Meal Planner Monday: Cranberry-Apple-Walnut Chicken Salad

You know those yummy pecans that Jason and Kerby gave us for Christmas? I used them for our dinner salad the other night. I will need to get the recipe for them because they make a great salad topper to this rather healthy salad that I created. If you have any of those pecans left, you have to try this... Salad: Romaine lettuce Cooked chicken breast, cut up into bite-size pieces Apple (like Granny Smith, Gala or Yellow Delicious), cut up into bite-size pieces Dried cranberries or Craisins Sugar-coated pecans (or walnuts) to top
Equal parts olive oil, red wine vinegar and sugar or honey (1 Tbsp. of each is just about the right amount for 1 salad)
Sugar Roasted Pecans
1 egg white
1c brown sugar
1 tbs flour
1/8 tsp salt
1tsp vanilla
2.5-3c pecan halves
Beat egg white until white and foamy. Slowly beat in brown sugar mixed with flour. Add salt and vanilla flavoring. Fold in pecans. Transfer pecans to a greased pan. Bake at 250F for 45 minutes.


Julie said...

wow - this looks yummy!!!

Anonymous said...

The chicken was so Mike would eat it???? he he he he


Anonymous said...

Sounds good. I'll have to try that.
Don't know what I'll feed Dad though - not chicken!


Joni said...

hmm...that looks yummy....i do have some left...i doubt ron will eat it. :)