Chicken Salad With Pecans
|Water||6 1⁄2 Cup (104 tbs)|
|Boneless skinless chicken breasts||1 Pound|
|Chopped pecans/Walnuts||1⁄2 Cup (8 tbs)|
|Spaetzle/Orzo||1 3⁄4 Cup (28 tbs)|
|Frozen green beans||9 Ounce, unthawed (1 Package)|
|Sweet red pepper||1 Large, cored, seeded, and coarsely chopped|
|Sesame oil||3 Tablespoon|
|Vegetable oil||3 Tablespoon|
|White wine vinegar/White vinegar||2 Tablespoon|
|Orange juice||1 Tablespoon|
|Ground sage||1 1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
Preheat the oven to 350° F.
Pour 6 cups of the water into a large saucepan and bring to a simmer over moderate heat.
Add the chicken and bring to a boil.
Adjust the heat so that the water bubbles gently, cover, and cook the chicken for 8 to 10 minutes or until no longer pink on the inside.
Meanwhile, spread the pecans in a pie pan.
Place, uncovered, in the oven, and toast until lightly browned 8 to 10 minutes.
When the chicken is done, transfer to a cutting board and let cool.
Meanwhile, return the water to a boil over high heat.
Add the spaetzle, reduce the heat to low, and simmer, uncovered, for 10 minutes or until tender.
Using a slotted spoon, transfer to a large bowl; set aside.
Add the remaining 1/2 cup water and the beans to the water in the saucepan and bring to a boil over high heat.
Adjust the heat so that the water bubbles gently, cover, and cook until the beans are crisp-tender 3 to 5 minutes.
Drain and add to the bowl with the spaetzle.
Dice the chicken and add to the bowl along with the pecans and red pepper.
For the dressing: In a small bowl, whisk the sesame and vegetable oils with the vinegar, orange juice, sage, salt, black pepper, and sugar until smooth.
Pour evenly over the chicken mixture and toss well.
Serving size: Complete recipe
Calories 2483 Calories from Fat 1244
% Daily Value*
Total Fat 141 g216.6%
Saturated Fat 19.1 g95.4%
Trans Fat 0.1 g
Cholesterol 331 mg110.3%
Sodium 1313.8 mg54.7%
Total Carbohydrates 166 g55.4%
Dietary Fiber 27 g108.1%
Sugars 16.3 g
Protein 139 g277.5%
Vitamin A 91.3% Vitamin C 296.8%
Calcium 23.8% Iron 63%
*Based on a 2000 Calorie diet