another chicken salad, which I’ve made several times now. I actually finally remembered to give this one a try when I picked up some orange preserves for this chickpea mango spinach salad and wondered how I’d use the rest of the jar. Peanut butter and orange preserves just doesn’t have the same ring that peanut butter and jelly has, am I right?
This chicken salad isn’t as well suited for sandwiches as a mayo-based chicken salad, so serve it atop greens with a side of crackers and you’ve got yourself a complete meal!
-1/4 cup chopped pecans
-4 cups chopped, cooked chicken breasts
-2 cups seedless red and green grapes, halved
-2 celery ribs, chopped
-1 (11 oz) can mandarin oranges, drained
-1 cup chopped fresh pineapple
-1/4 tsp salt
-1/2 cup orange marmalade
-1/4 cup white balsamic vinegar
-1 medium-sized jalapeno pepper, seeded and minced
-2 tbsp chopped fresh cilantro
-2 tbsp olive oil
-mixed greens, for serving, if desired
1. To make the vinaigrette, stir together the marmalade, white balsamic vinegar, jalapeno, cilantro, and olive oil. Set aside.
2. Preheat oven to 350F. Bake pecans in a single layer in a shallow pan until toasted and fragrant (6-7 minutes), stirring halfway through.
3. Toss together the chicken, grapes, celery, mandarin oranges, pineapple, and salt. Stir in the vinaigrette, tossing to coat. Serve on mixed greens, sprinkled with pecans.