Chicken Salad With Mandarin Oranges and Pecans

365 Ways to Cook Chicken. This is such an easy and adaptable recipe. Feel free to use canned chicken, arugula instead of the watercress. I added some leftover (plain) steamed green beans to the salad and that was good too. Grape tomatoes would be a nice adddition.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1⁄2 cup  chopped pecans
• 2  cups  cooked chicken
• 1  bunch watercress, stems removed
• 1 (11 ounce) can mandarin oranges, drained
• 2  scallions, sliced
• 6  tablespoons olive oil
• 2  tablespoons red wine vinegar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Preheat oven to 325. Toast pecans for 10-15 minutes.
2. In a salad bowl, combine chicken, watercress, oranges, scallions and toasted pecans.
3. Drizzle on oil, vinegar, salt and pepper. Toss to coat.