Food and the City: Grilled Chicken Salad with Candied Pecans and Balsamic

October 27, 2014

Grilled Chicken Salad with Candied Pecans and Balsamic


We're eating a salad today because it's Monday. Monday just seems like a good day to eat salad. Maybe since Mondays are usually so crummy, and eating something healthy helps us feel somewhat better? Like we've defeated Monday? Like, no, Monday, you can't bring me down?


Plus, because you ate so good in the beginning of the week, it kind of gives you the excuse to eat lots of carbs during the weekend, you know? It's all about rationalizing people.



Also, if you hung out with us the other day, you know that we made these amazing candied pecans to shove in our faces. If you complied with our instructions and made a batch right away, then you already have half of this recipe done.

Enjoy!


Grilled Chicken Salad with Candied Pecans and Balsamic

1 boneless, skinless chicken breast
1 tablespoon lemon juice
2 cups spring mix salad
1 tablespoon olive oil
1/2 tablespoon balsamic vinegar

Pour lemon juice on top of your chicken breast and set aside for 15 minutes. Give a grill pan a generous spritz with cooking spray, then set it over a medium-high flame.

Grill your chicken breast for 4-5 minutes on each side, or until cooked through and no longer pink in the center. Transfer to a plate and leave alone for 5 minutes.

While chicken is resting, add your spring mix to a serving bowl and toss in candied pecans. Combined olive oil and balsamic vinegar and pour on top of the salad. Top your salad with your chicken breast that has been sliced or cubed. 

Optional* Drizzle with a little balsamic reduction. To do so, heat 1 cup of balsamic vinegar in a saucepan on medium-low heat and allow to simmer until thicken and reduced, about 10 minutes. You won't need the full amount, but this stays good in the fridge for about a month and is always good to have on hand. :)

Enjoy!