Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Chiffonade -- the technique we use to create these long ribbons of greens -- makes a gorgeous dish that's easy to eat with a simple swirl of your fork.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Remove ribs from collard leaves and discard. Stack the leaves and roll into a cylinder. Slice crosswise into thin ribbons; set aside.

  • Juice one of the oranges. Peel the remaining oranges and slice; set aside. Place 1/3 cup of the pecans into a food processor. Add 2 tablespoons orange juice, vinegar, syrup, mustard, salt, pepper, and a few dashes of hot sauce. Cover and process until combined. With processor running, drizzle in the oil.

  • In a very large bowl toss greens, chicken, and dressing. Top with orange slices, remaining pecans, and bacon.

Nutrition Facts

407 calories; fat 33g; cholesterol 60mg; saturated fat 5g; carbohydrates 12g; mono fat 19g; poly fat 6g; insoluble fiber 4g; sugars 7g; protein 19g; vitamin a 1952.3IU; vitamin c 42.9mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 4.5mg; vitamin b6 0.2mg; folate 71.6mcg; vitamin b12 0.2mcg; sodium 523mg; potassium 396mg; calcium 126mg; iron 1.1mg.