Toasted Pecan Chicken Salad for 1

This was delicious!  I enjoyed the dressing, which I was forced to make as I discovered all of my dressings were 2 to 6 years old!!!  yikes!  Ok, everyone, go clean out the expired dressings in your frig!

Toasted Pecan Chicken Salad

4 pecan halves, chopped
3 c. Greens
1/3 c. cooked chopped chicken breast
½ pear
2 tsp Extra Virgin Olive Oil
1 TB lime juice
1 TB Splenda
Dash pepper

In a small nonstick skillet, sprayed with cooking spray, toast the pecans over medium heat, tossing frequently, for 2 to 3 minutes. Remove from heat. Add greens to a large bowl, add chicken and chopped pear; top with pecans. Combine olive oil, lime juice, Splenda and pepper. Pour over salad.

Yield: 1 serving = 347 Calories; 18g Fat (46.5% calories from fat); 24g Protein; 23g Carbohydrate; 8g Dietary Fiber; 54mg Cholesterol; 88mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 2 1/2 Fat.

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