Ingredients:
- 2/3 cup pecan halves
- 2 quarts salad greens (8 oz), rinsed
- 1/2 rotisserie chicken (available in the deli)
- 2 firm‐ripe nectarines (12 oz total), rinsed, pitted, and thinly sliced
- 5 oz fresh chèvre (goat cheese), crumbled
- 3‐4 tbsp Olde Cape Cod Light Raspberry Vinaigrette
Directions:
Fruit and lean protein add pizzazz to a salad without adding too many calories. Instead of nectarines, try adding sliced strawberries, mangos, pears, apples, persimmons, or blueberries! Opt for fresh fruit rather than dried fruit, as the calories and sugars add up quickly in dried fruit. You can substitute shrimp, salmon, turkey, or lean beef for chicken, and suddenly the salad possibilities are endless!
Nutrition Information (per 1 serving):
Total calories: 431 cal
- Preheat oven to 350°. Spread pecans in a baking pan and bake until golden under skins, about 10 minutes. Let cool, then coarsely chop.
- Mound salad greens on four dinner plates. Slice chicken 1/2 inch thick; arrange over greens. Slice nectarines and tuck around chicken. Scatter goat cheese and pecans over the top. Drizzle dressing over salads.
Fruit and lean protein add pizzazz to a salad without adding too many calories. Instead of nectarines, try adding sliced strawberries, mangos, pears, apples, persimmons, or blueberries! Opt for fresh fruit rather than dried fruit, as the calories and sugars add up quickly in dried fruit. You can substitute shrimp, salmon, turkey, or lean beef for chicken, and suddenly the salad possibilities are endless!
Nutrition Information (per 1 serving):
Total calories: 431 cal
Total fat: 29 g
Saturated fat: 8 g
Saturated fat: 8 g
Sodium: 773 mg
Total carbs: 20 g
Dietary fiber: 7 g
Dietary fiber: 7 g
Protein: 31 g
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