Pecan & Collard Chicken Salad
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.
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Pecan & Collard Chicken Salad
Directions
- 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 (Pecan & Collard Chicken Salad)
- Per serving:
- 407 kcal ,
- 33 g fat
- (5 g sat. fat ,
- 6 g polyunsaturated fat ,
- 19 g monounsaturated fat ),
- 60 mg chol. ,
- 523 mg sodium ,
- 12 g carb. ,
- 4 g fiber ,
- 7 g sugar ,
- 19 g pro.
Reviews (1)
Kelly Ramstack
850 Days Ago
I only used 2 oranges for this recipe. Instead of juicing one whole orange, just throw a few wedges in the food processor with the rest of the dressing ingredients. This was my first time eating collard greens. I think they are kind of hard to chew. When I make this recipe again I will use kale or spinach instead. Otherwise, this was a very tasty salad.