Mediterranean Chicken Salad w/ candied pecans
CATEGORIES
INGREDIENTS
  • 1 cup fresh baby spinach leaves
  • 1 1/4 cup romaine or bagged mediterranean salad
  • 1/2 cup diced fresh tomatoes
  • 3/4 cup of shredded chicken, warm or cold
  • 1 T candied pecans (see below for directions)
  • Balsamic vinagrette dressing (see below)
  • Candied pecans:
  • 3 or 4 T butter
  • 1 1/2 T brown sugar
  • 1 T sugar
DIRECTIONS
  1. Melt the butter in a saucepan on med/low heat, and mix in the sugars til they're mostly dissolved. Fold in 1/4ish cup of pecans til they're lightly coated with the mixture. If needed, pour off any extra coating in the bottom of the pan. Spoon the pecans onto some foil, creating a single layer, and spread out well. I put them in the toaster oven, but you can also put them in the oven at 400 degrees. Bake/toast until they're crunchy, and any extra sauce between the pecans has crystallized or is crunchy. Pull the pecans off, they come off pretty easily if you just bend the foil around to break them off. Break any large coating chunks off the pecans
RECIPE BACKSTORY
I was bored one day at lunch and decided I wanted to make candied pecans. Then I decided I wanted to have a salad to go with them. So I threw all of this together, making it up as I went along. It took me forever, just because I didn't know what I was doing, but I really enjoyed the end result. This makes only one serving.