Pregnancy Craving: Chicken, Mango, Avocado and Spiced Pecan Salad

March 17, 2008 | Leave a Comment

Trust me when I tell you this luxurious one-dish meal, which appears in The Real Deal Guide will become a staple in your entertaining repertoire. It’s simple to make, ridiculously delicious, and relatively healthy. I made it up when I was pregnant and have been craving it ever since. FYI, if spicy isn’t your thing, skip the cayenne and stick with the sugar when preparing the nuts.

Chicken, Mango, and Avocado Salad with Spiced Candied Pecans
Serves 6

2 boneless, skinless chicken breasts
5 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 cup pecans
2 teaspoons plus 1 tablespoon sugar
1/8 teaspoon cayenne pepper
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
8 ounces (8 cups) mixed baby greens
1 ripe but firm Hass avocado, peeled and cut into cubes
1 ripe but firm mango, peeled and cut into cubes

  • Preheat the oven to 350°F. Place the chicken breasts in a baking dish, baste them with 2 tablespoons of olive oil, sprinkle with salt, and bake for 30 minutes or until
    thoroughly cooked.
  • In a medium skillet, melt the butter. Add the pecans and cook over medium-low heat, stirring frequently, until the nuts turn a golden brown, around 10 minutes. Sprinkle the nuts with 2 teaspoons of sugar and the cayenne and stir just until the sugar dissolves. Quickly transfer the nuts to a plate or piece of tinfoil to cool.
  • In a small bowl, whisk together the olive oil, vinegar, mustard, salt, and the remaining 1 tablespoon of sugar.
  • In a large salad bowl, toss the salad greens with the dressing, season with sea salt, toss in the avocado, mango, candied pecans, and chicken and serve immediately.

Filed Under Recipes | Posted by Erika Lenkert

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