Pecan Crusted Chicken Salad

If you’re looking for a sweet morning treat, this recipe is a great fix with a mixture of fruit and nuts with warm cinnamon vanilla bread.

Ingredients

6 thin slices (approx. 10 ounces) prosciutto

1 lb green beans (haricot vertes)

2 tablespoons macadamia or extra virgin olive oil

Juice and grated zest of ½ lemon

¼ cup toasted macadamia halves and pieces

1 tablespoon shredded parmesan cheese

Arugula or mixed greens

Directions

  1. Blanch the beans in salted water, refresh and place in a large bowl with the remaining ingredients. Toss to combine and season to taste.
  2. Lay the Prosciutto slices out on a cutting board.
  3. Gather 4 beans, some greens and macadamias and place at one end of each Prosciutto slice.  Roll up to form a cigar.  Serve either cut in half diagonally as hors d’ oeuvres or make a stack of 3 for a salad course. 

Wine suggestion: Why not go to prosciutto’s origins and try with a Barbera, Pinot Grigio or Valpolicella Classico.

 

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Ready In: 40 Minutes

Pecan Crusted Chicken Salad

Nutritional Information

Based on 6 servings:

Calories

200

Total Fat

11g

Saturated Fat  

2g

Monounsaturated Fat

7g

Polyunsaturated Fat

.5g

Cholesterol

15mg

Sodium

400mg

Carbohydrates

16g

Dietary Fiber      

6g

Protein

10g