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Grilled Chicken Salad With Pecans And Oranges Recipe
|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|
Serving size: Complete recipe
Calories 4396 Calories from Fat 2134
% Daily Value*
Total Fat 242 g371.7%
Saturated Fat 22.7 g113.7%
Trans Fat 0.1 g
Cholesterol 327.5 mg
Sodium 1119.9 mg46.7%
Total Carbohydrates 387 g129%
Dietary Fiber 30.1 g120.4%
Sugars 55.8 g
Protein 157 g313.6%
Vitamin A 53.9% Vitamin C 147.4%
Calcium 46.2% Iron 78.8%
*Based on a 2000 Calorie diet
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.