Blue Cheese, Chicken & Pecan Salad

Serves 4

Prep Time: 15 mins

Cook Time: 25 mins

INGREDIENTS

For the dressing

1 shallot

2 tbsp. red wine vinegar

1 tsp. Dijon mustard

salt & pepper

⅓ cup (80ml) olive oil

1 tbsp. honey

For the salad

½ cup (65g) pecan nuts (halves)

1 tsp. honey

pinch of cayenne pepper

1 tbsp. olive oil

7 oz. (400g) chicken breast

8 oz. (250g) lettuce

8 radishes, sliced

4 oz. (125g) blue cheese, crumbled

HOW TO MAKE IT

1. Preheat the oven to 350°F (180°C). Prepare a baking sheet lined with parchment paper

2. Place the dressing ingredients into a high-speed blender and blend until smooth. Set aside.

3. Rinse the pecans in a sieve and set aside to drain. In a small bowl, combine the honey and cayenne pepper and mix well. Add in the pecans and toss until evenly coated.

4. Spread the pecans onto the baking sheet and roast in the hot oven for 10 minutes, or until golden brown, then set aside to cool.

5. Heat the olive oil in a large pot over a medium-high heat and cook the chicken for 6-7 minutes, turn and cook another 5-6 minutes until golden brown and cooked through. Once cool enough to handle, cut into chunks.

6. Combine lettuce and radish slices together in a serving bowl, drizzle with the vinaigrette dressing and toss until well combined.

7. Top with the chopped chicken, crumbled blue cheese and roasted pecans

NUTRITION

Cals 492 | Fats 38g | Carbs 8g | Protein 31g | Fiber 2g