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

Dressing:

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.