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Tuesday, March 28 2017


12 - ounces tender young collard greens, washed and dried
3 - oranges
1 - cup coarsely chopped toasted pecans
2 - tablespoons sherry vinegar
2 - teaspoons pure maple syrup
1/2 - teaspoon Dijon-style mustard
1/2 - teaspoon kosher salt
1/4 - teaspoon freshly ground black pepper
Bottled hot pepper sauce
6 - tablespoons extra-virgin olive oil
2 - cups sliced rotisserie chicken
4 - slices thick-cut bacon, crisp-cooked and crumbled


Remove ribs from collard leaves and discard. Stack the leaves and roll into a cylinder. Slice crosswise into thin ribbons; set aside.
Juice one of the oranges. Peel the remaining oranges and slice; set aside. Place 1/3 cup of the pecans into a food processor. Add 2 tablespoons orange juice, vinegar, syrup, mustard, salt, pepper, and a few dashes of hot sauce. Cover and process until combined. With processor running, drizzle in the oil.

In a very large bowl toss greens, chicken, and dressing. Top with orange slices, remaining pecans, and bacon.
Nutrition Facts (Pecan & Collard Chicken Salad)
Per serving: 407 kcal cal., 33 g fat (5 g sat. fat, 6 g polyunsaturated fat, 19 g monounsatured fat), 60 mg chol., 523 mg sodium, 12 g carb., 4 g fiber, 7 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:44 am   |  Permalink   |  Email