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Grilled Chicken Salad With Spiced Pecans, Gorgonzola, and Peaches

This simple salad is delicious and satisfying
Grilled Chicken Salad with Spiced Pecans, Gorgonzola, and Peaches

Thinkstock - ivanmateev

Grilled Chicken Salad with Spiced Pecans, Gorgonzola, and Peaches

This simple salad features Perdue’s Short Cuts pre-cooked chicken strips. The spiced nuts paired with the mild sweetness from the peaches, and sharp, salty gorgonzola makes for a balanced delicious salad for lunch or dinner.


For the Nuts:

  • 1 egg white, lightly beaten
  • 1 Teaspoon salt
  • 1/2 Teaspoon ground cumin
  • 1/2 Teaspoon cinnamon
  • Pinch of cayenne pepper
  • 1/2 Teaspoon dried orange peel (optional)
  • 1/4 Cup light brown sugar
  • 1 Pound pecan halves

For the vinaigrette:

  • 1/2 Cup balsamic vinegar
  • 1 Cup extra-virgin olive oil
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • 1/2 Teaspoon dijon mustard
  • 1/4 Teaspoon honey

For the salad:

  • 1 package of Perdue Short Cuts, original roast chicken strips
  • 5 Ounces arugula or romaine, washed and dried
  • 1/2 Cup spiced pecans
  • 1 peach, diced
  • 1/4 Cup gorgonzola crumbled
  • Balsamic vinaigrette, to taste


For the Nuts:

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. Combine the spices, salt, pepper, and sugar together. Then, toss the nuts in the egg whites and in the spice mixture to coat. Spread the coated nuts out on the baking sheet and bake for 30 minutes, being careful not to burn them.

For the vinaigrette:

Combine all the ingredients into a jar with a lid, and shake until emulsified. 

For the salad:

Combine all the ingredients with as much of the vinaigrette as you desire. Serve immediately.