with Pecans, Grapes, and Garlic Croutons
1 Preheat oven to 400 degrees. Thinly slice the chives and celery. Halve
the grapes. Cut the baguette into ¾-inch cubes. Roughly chop the
pecans. Mince the garlic.
2 Make the garlic croutons: toss the baguette cubes on a baking
sheet with 1 tablespoon olive oil, garlic, salt, and pepper. Place in the
oven to toast for 8-10 minutes, until golden brown and crispy.
3 Meanwhile, heat ½ tablespoon olive oil in a large pan over mediumhigh
heat. Season the chicken on all sides with salt and pepper. Add the
chicken to the pan and cook 3-4 minutes per side, until golden brown.
Remove the croutons from the baking sheet in the oven and replace
with the chicken. Bake chicken for 6-8 minutes, until cooked through
and juices run clear when pierced with a knife. Let cool slightly, then dice
into ½-inch cubes.
4 Make the dressing: in a large bowl, combine the chives, 1
tablespoon red wine vinegar, 2 tablespoons mayonnaise, 1 teaspoon
honey, and ½ tablespoon olive oil. Season with salt and pepper.
5 Toss the diced chicken into the dressing along with the grapes,
celery, mixed greens and pecans. Season with salt and pepper.
6 Plate the salad, then top with croutons.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 341 | ||
Calories from Fat: 153 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 73.7mg | 23 % | |
Sodium 230.3mg | 8 % | |
Potassium 667mg | 18 % | |
Total Carbohydrate 18.4g | 5 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 15.3g | ||
Protein 30.3g | 43 % | |
Powered by: USDA Nutrition Database 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: 341
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