Pecan Chicken Salad (Low-Fat Recipe)

Pecan Chicken Salad - low fat chicken recipes from

One of the best bonuses of this low fat chicken recipe is it takes less than 30 minutes to prepare,after marinading the chicken.


  • 2 boneless, skinless chicken breasts, cut into small pieces
  • 3 Tbsp soy sauce
  • 1 tsp crushed red pepper
  • 1/2 tsp salt
  • 1/4 cup cornstarch
  • 2 Tbsp extra virgin olive oil (EVOO)
  • 2 Tbsp honey
  • 1 Tbsp EVOO
  • 2 tsp white wine vinegar
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/4 cup toasted pecans
  • 1 green onion, chopped
  • green lettuce, torn
  • 2 Tbsp parmesan cheese, freshly grated


  1. Place chicken, 1 Tbsp soy sauce & crushed red pepper in a plastic container. Refrigerate for at least 1-2 hours, or even overnight.
  2. Let stand at room temperature for 30 minutes, discard marinade
  3. Sprinkle chicken with salt.
  4. Mix 1 Tsp soy sauce with corn starch. Toss with chicken.
  5. Saute chicken in EVOO in stages. (about 6 minutes or until done)
  6. Drain on paper towels.
  7. Whisk together 2 Tbsp soy sauce, 1 1/2 tsp cornstarch, honey, 1 Tbsp EVOO, white wine vinegar, chili powder, garlic powder. Microwave on high 1 1/2 minutes or until thickened, stirring twice
  8. Toss honey mixture, chicken, and pecans.
  9. Make each salad by layering from bottom up: lettuce, chicken mixture, green onions, parmesan cheese
  10. Serves 4


Omit crushed red pepper & chili pepper if your family does not like spicy foods. It will still be yummy!

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