Crispy Chicken and Citrus Salad with Honey-Dijon Vinaigrette
Preheat oven to 325°F. Line a tray with foil; butter the foil. Spread 3 cups nuts (such as pecans, walnuts, or pistachios) in a shallow baking pan. Bake 10 minutes, stirring once. Meanwhile, in an 8-inch heavy skillet heat 1/2 cup sugar, shaking skillet occasionally to heat sugar evenly; do not stir. Heat until some of the sugar melts (it should look syrupy); stir melted sugar only to keep it from overbrowning. Stir in remaining sugar as it melts. Reduce heat to medium-low; continue cooking 5 minutes or until all sugar is melted and golden. Add 2 Tbsp. butter to melted sugar in skillet, stirring until butter melts and mixture is combined. Remove from heat. Stir in 1/2 tsp. vanilla. Add warm nuts to skillet, stirring to coat. Pour nut mixture onto the prepared tray. Cool completely. Break apart candied nuts. Makes about 4 1/3 cups.Nutrition analysis per serving: 220 calories, 2 g protein, 11g carbohydrate, 20 g total fat (3 g sat. fat), 5 mg cholesterol, 2 g fiber, 9 g total sugar, 1% Vitamin A, 0% Vitamin C, 14 mg sodium, 1% calcium, 4% iron
Nutrition Facts (Crispy Chicken and Citrus Salad with Honey-Dijon Vinaigrette)
650 calories; total fat 38g; saturated fat 7g; polyunsaturated fat 8g; monounsaturated fat 20g; cholesterol 191mg; sodium 660mg; potassium 875mg; carbohydrates 13g; fiber 3g; sugar 9g; protein 64g; trans fatty acid 0g; vitamin a 1565IU; vitamin c 30mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 20mg; vitamin b6 1mg; folate 93mcg; vitamin b12 1mcg; calcium 89mg; iron 4mg.
Slow Cooker Chicken Confit
The slow cooker transforms these simple chicken legs into crisp-skinned, fall apart tender meat that can be served with traditional side dishes or as the star of a French-inspired fork-and-knife winter salad (see recipe.)
Nutrition Facts (Slow Cooker Chicken Confit)
405 calories; total fat 16g; saturated fat 4g; polyunsaturated fat 4g; monounsaturated fat 6g; cholesterol 189mg; sodium 463mg; potassium 522mg; carbohydrates 0g; fiber 0g; sugar 0g; protein 62g; trans fatty acid 0g; vitamin a 142IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 20mg; vitamin b6 1mg; folate 13mcg; vitamin b12 1mcg; calcium 35mg; iron 3mg.