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1
Pour lemon juice on top of your chicken breast and set aside for 15 minutes. Give a grill pan a generous spritz with cooking spray, then set it over a medium-high flame.
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2
Grill your chicken breast for 4-5 minutes on each side, or until cooked through and no longer pink in the center. Transfer to a plate and leave alone for 5 minutes.
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3
While chicken is resting, add your spring mix to a serving bowl and toss in the candied pecans (recipe below; you'll only use a portion of the batch for the salad).
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4
Combine olive oil and balsamic vinegar in a bowl and pour it on top of the salad. Top your salad with your chicken breast that has been sliced or cubed.
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5
For the pecans:
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6
Preheat your oven to 300 F. Combine sugars and cinnamon in a small bowl and set aside. Add pecans into a bowl and add the egg white. Toss to coat the pecans, then dump in your sugar mixture. Carefully mix to make sure each pecan is coated well.
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7
Transfer to a well-greased baking sheet, spread in an even layer and bake for 20-30 minutes. Your kitchen will smell amazing and you'll no longer understand how you ever lived without candied pecans in your life. Remove from oven and allow to cool.
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8
Keep in an airtight container until ready to use. Enjoy!
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9
Optional: Drizzle salad with a little balsamic reduction. To do so, heat 1 cup of balsamic vinegar in a saucepan on medium-low heat and allow to simmer until thickened and reduced, about 10 minutes. You won't need the full amount, but this stays good in the fridge for about a month and is always good to have on hand. Enjoy!
