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Chicken/Mandarin Orange Salad

COOK MODE
Course: Salads
1st Gen Author: Janene Jensen

Ingredients

  • 1-2 bunches romaine lettuce
  • 1 small bag spinach
  • 1 red onion
  • 1 can mandarin oranges drained
  • 1 cup cooked chicken cut into bite size pieces
  • ¼-½ cup feta cheese
  • 1 bottle favorite vinaigrette dressing

Glazed Pecans:

  • 2 Tbsp butter
  • ½ tsp salt
  • ¼ cup brown sugar
  • 2 cups pecans
  • 2 Tbsp water
  • ¼ tsp cinnamon

Instructions

Glazed Pecans:

  • brown pecans in a pan with a little butter. Remove from pan and set aside
  • Add to pan the remaining ingredients and heat till mixture starts to thicken and turns a light brown color.
  • Add browned nuts to caramel sauce.
  • Line a cookie sheet with parchment paper. Spread caramelized pecans evenly onto cookie sheet
  • Place in oven heated to 350 degrees and let bake for approx. 5 min.
  • Remove from oven and let cool.

Salad:

  • Mix greens together in a large bowl
  • add thinly sliced red onion
  • Make sure mandarin oranges are completely drained and add to salad mixture
  • Add chicken and feta cheese. Toss
  • Chop the candied pecans and sprinkle onto individual salads. Don't add to the salad bowl.
  • Top with your favorite vinaigrette.