Chicken Salad With Mandarin Oranges and Pecans |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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365 Ways to Cook Chicken. This is such an easy and adaptable recipe. Feel free to use canned chicken, arugula instead of the watercress. I added some leftover (plain) steamed green beans to the salad and that was good too. Grape tomatoes would be a nice adddition. Ingredients:
1/2 cup chopped pecans |
2 cups cooked chicken |
1 bunch watercress, stems removed |
1 (11 ounce) can mandarin oranges, drained |
2 scallions, sliced |
6 tablespoons olive oil |
2 tablespoons red wine vinegar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Preheat oven to 325. Toast pecans for 10-15 minutes.
2. In a salad bowl, combine chicken, watercress, oranges, scallions and toasted pecans.
3. Drizzle on oil, vinegar, salt and pepper. Toss to coat.
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