Preheat oven to 350º. Place butter on a pizza pan in the oven and allow to melt while oven preheats. Remove pizza pan from oven when butter is melted and spread pecans on the pan; stir to coat pecans with butter then sprinkle seasoned salt and rosemary over pecans. Bake
7 to 10 minutes in preheated oven; remove from oven, stir and let cool.
Meanwhile, heat olive oil in a large sauté pan over medium heat. Place chicken breasts in pan and sear 5 to 6 minutes on each side until golden brown. Add thyme and sauté for 1 minute. Pour in apple cider, bring to a boil then reduce heat to low; poach chicken for 15 to 20
minutes until cooked through (liquid will barely bubble while poaching but should not be boiling).
Remove chicken from pan, increase heat to high and boil liquid about 10 minutes until reduced to 1/2 cup; strain into a bowl and allow liquid to cool. Shred chicken after it has cooled.
Mix shredded chicken, apples, celery, raisins, mayonnaise, strained apple cider mixture, sugar, rosemary, seasoned salt, salt and pepper until well blended. Fold in 1/2 cup Rosemary Pecans.
Sprinkle remaining pecans on top of salad before serving and serve on a flaky croissant or over a bed of lettuce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (752g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1052 (68%)|
|Amt Per Serving||% DV|
|Total Fat 116.9g||156 %|
|Saturated Fat 19.8g||99 %|
|Monounsaturated Fat 39.6g|
|Polyunsanturated Fat 19.3g|
|Cholesterol 209.4mg||64 %|
|Sodium 4703.9mg||162 %|
|Potassium 1493.5mg||39 %|
|Total Carbohydrate 70.5g||21 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 60g|
|Protein 64.1g||92 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1553
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