Baby Spinach Salad with Pecan Smoked Chicken, Mango, Avocado and Orange Vinaigrette Recipe


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60 mins (prep 15, cooking 45)
19 ingredients
2 servings
This is a nice main dish salad that can be prepared ahead of time and assembled at the last minute. It works well on a warm summer day. I served it with pork potstickers and a Hoisin dipping sauce. If you don't have a smoker cooking on the grill works as well. I like the flavor the Pecan wood gives the chicken breasts and slow smoking keeps them very moist. The chicken can be served hot off the smoker/grill but I served it at room temperature which worked well. An alternative could also be using grilled shrimp instead of chicken and strawberries instead of mango. For a wine something light and mildly sweet seemed in order. I opted for a Viansa 2008 Sonoma County Dolcetto Rose.

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Ingredients

Nutrition

Serving Size (391.44 g)
Servings 2
Amount per Serving
Calories 1342.81 Calories from Fat 1036.53
% Daily Value *
Total Fat 115.17g 354.38%
Saturated Fat 18.87g 188.66%
Trans Fat 0.07g %
Cholesterol 209.22mg 139.48%
Sodium 1574.8mg 131.23%
Total Carbohydrate 6.33g 4.22%
Dietary Fiber 4.08 g 32.66%
Sugars 1.69 g %
Protein 73.74g 294.95%
Vitamin A 52.73IU% Vitamin C 0.76mg%
Calcium 63.39mg% Iron 3.1mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
baby spinach, orange vinaigrette, frozen orange juice concentrate, ground ginger, garlic pepper
 

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