Honey Pecan Chicken and Broccoli Pecan Salad

Honey Pecan Chicken and Broccoli Pecan Salad

Print
Email
|

by Kathleen Purvis

WCNC.com

Posted on January 30, 2013 at 10:59 AM

Updated Wednesday, Jan 30 at 12:49 PM

 

 

Broccoli-Pecan Salad

From PECANS: a Savor the SouthTM cookbook by Kathleen Purvis. Copyright © 2012 by Kathleen Purvis.  Used by permission of the University of North Carolina Press. www.uncpress.unc.edu

I love taking this colorful, crunchy salad to potlucks or putting it out on a buffet. It always disappears quickly.

MAKES 4–6 SERVINGS

·         1 small head broccoli, cut into florets (save stalks for another use)

·         1⁄4 cup dried cranberries or dried cherries

·         1⁄2 medium red onion, minced

·         1⁄2 cup toasted, chopped pecans

·         4 tablespoons reduced-fat mayonnaise

·         2 tablespoons sugar

·         2 tablespoons nonfat milk

·         2 teaspoons cider vinegar

·         1⁄4 teaspoon salt

 

Toss the broccoli, cranberries, onion, and pecans in a large serving bowl.

Whisk together the mayonnaise, sugar, milk, vinegar, and salt in a small bowl. Pour over the salad and toss to mix well. Cover and refrigerate for at least 30 minutes before serving.

 

 

 

 

Honey-Pecan Chicken

From PECANS: a Savor the SouthTM cookbook by Kathleen Purvis. Copyright © 2012 by Kathleen Purvis.  Used by permission of the University of North Carolina Press. www.uncpress.unc.edu

Classic flavors come together in a simple dish that’s just right for a weeknight. It’s perfect paired with wild rice.

MAKES 4 SERVINGS

·         1 teaspoon unsalted butter

·         1⁄3 cup honey

·         1⁄3 cup Dijon mustard

·         1⁄4 teaspoon salt

·         1⁄4 teaspoon freshly ground black pepper

·         4 skinless, boneless chicken breasts

·         1⁄3 cup coarsely chopped pecans

 

Preheat the oven to 350°. Butter an 8- or 9-inch square baking dish.

Whisk together the honey, mustard, salt, and pepper. Place the chicken breasts, top-side down, in the baking dish. Drizzle about half the mustard mixture over them, spreading it with a kitchen brush or the back of a spoon to coat the breasts. Turn the breasts over and coat the other side with the remaining mustard mixture. Sprinkle with the pecans.

Cover the dish with foil and bake for 20 minutes. Remove the foil and increase the temperature to 375°. Bake 10–15 minutes longer, until the chicken is cooked through. (Cut into one breast to make sure it’s no longer pink inside.) If you want a little more browning on top, broil for about 5 minutes, watching very carefully to make sure the pecans and glaze don’t burn.

 

 

Print
Email
|