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Field Greens with Chicken, Blue Cheese and Candied Pecans

Course: Salad
Cuisine: Entree
Author: Cynthia


  • Field Greens with Chicken Blue Cheese and Candied Pecans
  • 2 chicken breasts poached or grilled, shredded or diced
  • 1 bag of field greens
  • 2 green onions sliced
  • 1 avocado diced
  • l Granny Smith apple diced (I've also substituted pear in the fall)
  • 1 small can of mandarin oranges
  • 1/4 cup blue or gorgonzola cheese
  • 1 handful of candied pecans*
  • handful of Craisins
  • Toss with poppy seed dressing


  • When I'm making this for a big group, I prep by cutting up the apples and avocado and squeezing a little lemon juice and leaving them in the same prep bowl with the mandarin oranges to prevent them from browning.
  • Serves about 4 as a main dish
  • *To candy the pecans, put about 3/4 cup pecans in a small saute pan, add 2 tablespoons of sugar and move the pan constantly over a medium low heat until the sugar starts to turn golden. Stir so that they are evenly coated with the sugar. Dump the nuts on a cookie sheet to cool. Chop or break them up when they are cool. CAUTION NOTE: hot sugar and hot nuts are, well, hot! Don't leave them for a moment, because they can go from golden to burnt in just a few seconds!