APPLE PECAN CHICKEN SALAD

Apple Pecan Chicken Salad image

Sweet and savory flavors combine in this crisp fall salad perfect for lunch or a light dinner.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 1h

Yield 4

Number Of Ingredients 14

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Ingredients

2 tablespoons finely chopped shallot
2 tablespoons cider vinegar
2 tablespoons maple syrup
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
1 sweet potato, peeled, cut into 1/2-inch cubes
1 tablespoon olive oil
1/4 teaspoon salt
1 medium green apple, cored and julienned
6 cups packed mixed greens
1 1/2 cups shredded cooked chicken breast
1/2 cup pecan halves, toasted
1/4 teaspoon freshly ground black pepper

Steps:

Heat oven to 400°F. In medium bowl, beat Vinaigrette ingredients; set aside.
On ungreased cookie sheet, toss sweet potato in 1 tablespoon olive oil and 1/4 teaspoon salt. Roast 20 to 25 minutes or until potatoes are caramelized and can be easily pierced with a skewer. Cool 15 minutes.
Toss apple in vinaigrette. Using slotted spoon, transfer apples to small bowl. Reserve vinaigrette in bowl.
Just before serving, toss mixed greens in vinaigrette, and divide among 4 plates. Top with sweet potatoes, chicken, apple and pecans. Grind or sprinkle pepper over each serving.

Nutrition Facts : Calories 370, Carbohydrate 25 g, Cholesterol 45 mg, Fat 4, Fiber 5 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 14 g, TransFat 0 g