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Fig Pecan Chicken Salad

August 10, 2017

I absolutely love Trader Joe's. They have everything I need to find inspiration for new dishes. Each week, I shop with my wife at the Dr. Phillips location and they stock up on brand new products. It's the best! Using their new Cilantro Chive Yogurt Dip, I made this incredible Fig Pecan Chicken Salad!

 

 

First, I grilled a few chicken breasts for the main protein in this hefty salad. While that was in the making, I made a batch of my delicious Caramelized Nuts using raw and unsalted pecans. Then, I chopped up some celery stalks, carrots and onions. For the absolute best part, I snagged a bag of sun-dried Turkish calimyrna figs while on my grocery shop. Making sure to remove the stem, I chopped up about 4 oz and tossed it into this perfect Fig Pecan Chicken Salad.

 

 

This Fig Pecan Chicken Salad is perfect for my weekly meal prep because I can get multiple things done at once. If I am already in the process of preparing veggies for this meal, which yields 4 to 6 servings, I might as well begin chopping and dicing other vegetable to make side dishes like my Roasted Sheet Pan Vegetables or my Piri Piri Potatoes.

 

 

XO

 

Fig Pecan Chicken Salad

 

Using the Cilantro Chive Yogurt Dip from Trader Joe's, I made this incredible Fig Pecan Chicken Salad featuring caramelized pecans & figs!

 

 

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4-6

 

 

 

 

 

 

 

 

Ingredients

 

Instructions

  1. Lightly grease pan with olive oil. Season chicken breast with salt. Cook each breast until browned. Remove from heat. Chop into cubes.

  2. Follow recipe for Caramelized Nuts in order to caramelize pecans. Flash freeze for 5 minutes.

  3. Chop and dice veggies and fruit.

  4. Make Cilantro Garlic Sauce if you do not have access to Cilantro Chive Yogurt Dip.

  5. Remove pecans from freezer. Break into chunks.

  6. In a large bowl, mix together all ingredients until evenly combined. Refrigerate, if desired before serving.

  7. Serve.

Notes

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My name is Estefanía but you might know me as chefNia* 

 

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