Grilled Chicken Salad With Pecans And Oranges
|Low fat plain yogurt||3⁄4 Cup (12 tbs)|
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Freshly squeezed orange juice||1⁄3 Cup (5.33 tbs)|
|Orange zest||1 Teaspoon|
|Chopped pecans||1 Cup (16 tbs)|
|Fettuccine noodles||1 Pound|
|Skinless boneless chicken breasts||2|
|Garlic powder||1⁄2 Teaspoon|
|Extra virgin olive oil||1 Tablespoon|
|Canned mandarin oranges||6 1⁄2 Ounce, drained|
Combine dressing ingredients in a bowl.
Cover and refrigerate until needed.
Spread pecans on a cookie sheet and toast in 350° F oven for about 5 to 8 minutes, stirring once.
Remove nuts from oven.
Cook fettuccine in boiling water until tender or "al dente," or cook according to package directions, and drain.
Place in large bowl.
Cut chicken into 1-inch strips.
Preheat stovetop grill.
Mix garlic powder with oil.
Brush chicken with oil and grill over medium-high heat until cooked, turning as needed and cooking 4 to 5 minutes.
Chicken is done when it is slightly firm to the touch and juices run clear if chicken is cut with a knife.
Remove chicken from grill.
Cut into 1/2-inch cubes.
To serve, toss fettuccine and dressing.
Mix in orange segments.
Divide onto 4 or 5 salad plates.
Place chicken and pecans on top of each salad.