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Balsamic Chicken Salad w/ Figs, Portobellos and Candied Pecans

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Ingredients

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For the pecans*:

  • 2 cups whole, raw pecans
  • 2 tbsp coconut oil, melted
  • 2 tbsp coconut palm sugar
  • ¼ tsp sea salt

For the chicken:

  • 2 chicken breasts, boneless & skinless
  • ¼ cup balsamic vinegar
  • 1 tbsp olive oil
  • ½ tsp Dijon mustard
  • 1 garlic clove, minced

For the salad:

  • 4–5 cups baby spinach
  • 3 fresh figs, sliced
  • 2 portobello mushrooms, sliced
  • ¼ cup goat cheese, crumbled

For the dressing:

  • 2 tbsp olive oil
  • 1 ½ tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey

Instructions

For the pecans:

  1. Preheat oven to 325 degrees F.
  2. Combine pecans coconut oil, coconut palm sugar and sea salt.
  3. Spread out on a parchment or silicone lined baking sheet.
  4. Bake for 15-20 minutes (watch closely to make sure they don’t burn).
  5. Remove from oven and let cool for 10 mins.

For the chicken:

  1. Combine all ingredients and marinate chicken for at least 30 minutes.
  2. Preheat oven to 400 degrees F.
  3. Lay chopped portobellos along the bottom of a baking pan.
  4. Place chicken on top of portobellos and pour remaining marinade over portobellos.
  5. Bake for 10 mins.
  6. Remove from oven, flip chicken and bake for another 10 mins.
  7. Slice chicken.

For the dressing:

  1. Combine all ingredients until well mixed.

For the salad:

  1. In a large bowl combine spinach, goat cheese, 1/2 cup of pecans, portobellos and sliced chicken.
  2. Top with dressing and serve immediately

Notes

*will only need 1/2 cup for recipe but will keep for up to one month

Nutrition

Find it online: https://www.thehealthymaven.com/balsamic-chicken-salad-w-figs-portobellos-candied-pecans/