Small Plate Pecan-Sticky Chicken Chop Salads

Ingredients

Chicken and Pecan Mixture

• 2 T sesame oil, divided
• 1 C chopped onions
• 1 C chopped carrots
• 1/2 C chopped celery
• 3 C chopped cooked chicken breast
• 1 8 ounce can whole water chestnuts, drained and chopped
• 1 cup frozen green peas, thawed
• 1 C Pecans, in large pieces

For the Sauce

• 1/4 C soy sauce
• 2 T honey
• 2 tsp minced garlic
• 2 tsp rice vinegar

For the salad

• 1 ( 12 oz) bag of chopped mixed salad greens
• 1/3 C diced green onions

Instructions

1. Place 1 tsp of the sesame oil in a medium skillet.
2. Add onions, carrots, celery to skillet and stir fry over medium-high heat about 2 minutes.
3. Add chicken, water chestnuts, peas and pecans and continue to stir- fry 2-3 minutes. Reduce heat to medium.
4. Mix together in a small bowl the remaining sesame oil, soy sauce, honey and vinegar. Add to skillet and stir all ingredients together, cooking over medium heat for 5-6 minutes until mixture is well cooked-down and sticky.
5. To serve, arrange about 1/2 C chopped mixed greens on small plate and top with chicken mixture. Sprinkle with a few green onions if desired.

Cook’s notes