This fresh, healthy Chicken Salad With Avocado And Candied Pecans is a perfect warm-weather meal.
In my kitchen, I have a little whiteboard that I write the weekly menu on. My husband likes to know what we’ll be eating every night throughout the week, so the menu board was born. It’s honestly pretty great because it forces me to be proactive and plan the next week’s meals in advance, and I can make sure I have a plan for each night. You know those nights when you get home from work and just don’t know what to cook? Yeah, this helps take that decision fatigue out of the equation.
Anyway, when these chicken salads are on the weekly menu, I will write that we’re having “epic salads” up on the board. We’ve eaten this salad so many times that my husband doesn’t even need to ask what on earth an “epic salad” is. I don’t know if he looks forward to it as much as I do, but I seriously count down the days until I get to put this in my belly. It is THAT good. Hence, the name “epic salad.”
What makes this chicken salad so great, exactly? A healthy grilled chicken breast rests atop fresh romaine, garnished with zippy red onion, candied pecans, rich avocado, and crumbled feta. For its finishing act, this recipe knocks your taste buds off their feet (er… do they have feet?) with a sweet and tangy dressing that ties the whole thing together.
Is This Chicken Salad With Avocado And Candied Pecans Healthy?
This chicken salad recipe contains protein, healthy fats, and fiber to make for a satisfying meal with plenty of health benefits. Chicken breast and egg whites are both great sources of lean protein, along with other vital minerals. The romaine lettuce and red onion add in some antioxidants, plus hydration from their high water content. Don’t forget about avocado; this fruit is full of heart-healthy monounsaturated fats, plus vitamin E, vitamin K, and B vitamins.
The low-fat feta, sugar-free maple syrup, and stevia help keep fat and sugar content a bit more in check so you can enjoy a lighter meal. Of course, if you were so inclined, you could use the regular versions of those ingredients—but it would change the nutritional content quite a bit. Overall, this is a nutrient-packed, well-balanced, low-carb salad that would be an excellent regular in your recipe rotation.
Getting Perfect Candied Pecans
If you’ve never candied nuts before, you might be wondering why this step involves egg whites. It seems like a random ingredient, right? But it actually is the key to getting them just right.
The egg whites serve two purposes. One, they give the pecans a sticky coating to help the sweetener adhere (stevia, in this case, but the same would be true for sugar). Second, as the egg whites bake, they take on a crisp texture that gives the pecans not only a slight crunch but a glossy texture that looks beautiful on the plate.
How Do I Store Leftovers?
If possible, store leftovers separately so the lettuce and avocado don’t go soggy and brown. The pecans can also start to lose their crunch. Keep the chicken, salad base, toppings, and dressing in separate containers in the fridge, then assemble when you’re ready to eat. The chicken should last 3-4 days.
Serving Suggestions
As mentioned earlier, you can bulk this chicken salad up with something like a serving of Instant-Pot Quinoa or Roasted Chickpeas. While you have the grill out, you could also whip up some Grilled Eggplant to top your salad. And what goes better with salad than soup? Keep things equally healthy with a side of Spinach Soup or Sweet Potato Soup In The Slow Cooker.
Recipe
Ingredients
For The Salad:
- 2 egg whites
- Pinch of stevia
- Pinch of cinnamon
- 1/4 cup pecans
- 2 chicken breasts
- head of romaine lettuce
- 1/2 red onion
- 1 small avocado
- 1/2 cup fat-free or low-fat feta cheese
For The Dressing:
- 1/4 cup sugar-free maple syrup
- 2 teaspoons Dijon mustard
- 2 teaspoons white wine vinegar
- 1/4 teaspoon garlic powder
- Pinch of salt
Instructions
- Preheat your grill to high and your oven to 400 degrees Fahrenheit.
- In a small bowl, mix the egg whites, stevia, and cinnamon. Add the pecans and stir until well-coated.
- Place the pecans on a small baking sheet lined with parchment paper. Bake in the preheated oven for 5-7 minutes, until toasted. Set aside.
- By this time, your grill should be preheated. Put the chicken on and grill for 10-12 minutes, until no longer pink inside. Flip only once.
- While the chicken cooks, tear up the lettuce and divide evenly between two plates.
- Dice the red onion and roughly chop the avocado.
- Divide the onion, avocado, and feta cheese between each plate.
- Break the pecans into small pieces and also divide between the plates.
- In a small bowl, mix the maple syrup, Dijon mustard, white wine vinegar, garlic powder, and salt into a dressing. Set aside
- Once your chicken is cooked, slice it against the grain and place a breast on top of each salad.
- Drizzle with dressing and enjoy.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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