Grilled Chicken Salad With Spiced Pecans, Gorgonzola, And Peaches

Grilled Chicken Salad With Spiced Pecans, Gorgonzola, And Peaches
2.7 from 3 ratings
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.
Grilled Chicken Salad with Spiced Pecans, Gorgonzola, and Peaches
  • 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
  • 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
  • 1 package of perdue short cuts, original roast chicken strips
  • 5 ounce arugula or romaine, washed and dried
  • 1/2 cup spiced pecans
  • 1 peach, diced
  • 1/4 cup gorgonzola crumbled
  • balsamic vinaigrette, to taste
  1. 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.
  2. Combine all the ingredients into a jar with a lid, and shake until emulsified.
  3. Combine all the ingredients with as much of the vinaigrette as you desire. Serve immediately.