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.

Pecan Collard Chicken Salad
Photo: Andy Lyons
Total Time:
30 mins


  • 12 ounce tender young collard greens, washed and dried

  • 3 oranges

  • 1 cup coarsely chopped toasted pecans

  • 2 tablespoon sherry vinegar

  • 2 teaspoon pure maple syrup

  • ½ teaspoon Dijon-style mustard

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • Bottled hot pepper sauce

  • 6 tablespoon extra-virgin olive oil

  • 2 cup sliced rotisserie chicken

  • 4 slices thick-cut bacon, crisp-cooked and crumbled


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

  2. 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.

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

Nutrition Facts (per serving)

407 Calories
33g Fat
12g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 407
% Daily Value *
Total Fat 33g 42%
Saturated Fat 5g 25%
Cholesterol 60mg 20%
Sodium 523mg 23%
Total Carbohydrate 12g 4%
Total Sugars 7g
Protein 19g
Vitamin C 42.9mg 215%
Calcium 126mg 10%
Iron 1.1mg 6%
Potassium 396mg 8%
Folate, total 71.6mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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