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1
Preheat heat oven to 400 degrees F.
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2
Place chicken and lowfat buttermilk into a plastic bag and allow to sit for 15 minutes up to overnight.
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3
While chicken is marinating combine pecans with spices and mix well.
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4
Place mixture into a shallow dish.
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5
Remove chicken and allow excess buttermilk to drain.
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6
Coat both sides of the chicken pieces with the pecan/spice mixture.
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7
Heat a medium, 10-inch oven-proof saute pan on the stove.
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8
Using 1/2 teaspoon oil per piece, sear chicken for 1 minute on each side and then place entire pan into oven (if you do not have an oven proof saute pan simply transfer chicken to a baking sheet and proceed) for 10 to 15 minutes.
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9
When done and slightly cooled, slice.
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10
Note: chicken can be done a day ahead of time.
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11
Leftover chicken makes a great chicken salad.
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12
For the greens:
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Note: This is my suggestion of greens but feel free to use your own or even a pre-washed salad mix.
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14
Cut, wash and spin greens.
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15
Toss greens with tomatoes and carrot, set aside.
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16
For the vinaigrette:
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Combine the caramel sauce with water and citrus juices and whisk.
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While whisking, drizzle in olive oil, lime zest, if using, and season with salt and pepper, to taste.
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19
Note: if you want to make your own caramel sauce feel free but for ease of preparation I opted to use a pre-made one.
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20
To Assemble:
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Place greens in a bowl and lightly toss with 1/2 of the dressing.
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22
Mound on 4 plates and top with chicken and remaining dressing.
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23
ENJOY!
