Thursday, March 23, 2017

Pecan And Collard Green Chicken Salad

Winter and spring are the time for some alternative forms of greens. And one of those is the collard green. These greens grow well in cooler climates, and they are rich in loads of vitamins and minerals. Collards are a great source of vitamin c, fiber, and one of those things that has become important to me recently, lutein. So when you go to make a salad this winter grab some collard greens instead of that iceberg lettuce.

Here's What You Need

Collard Greens washed and dried
2 oranges
1/2 cup pecans
2 tablespoons white balsamic vinegar
1 tablespoon honey
1 tablespoon maple syrup
1 teaspoon Dijon mustard
2 cups shredded rotisserie chicken breast
4 strips of bacon into bits

Here's What You Do

Cut the center vein out of the collard greens. Then cut it into small pieces. Next juice one of the oranges, and peel the other orange. Mix the vinegar, honey, maple syrup, and mustard together. Set it aside. Put the greens in a bowl, add the peeled orange on top of the greens. Then layer the chicken. pecans and bacon on the salad. Cover the salad with the liquid mixture.

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