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arbys grilled chicken and pecan salad

Arby's Grilled Chicken and Pecan Salad Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 cup pecan halves
  • 2 tbsp honey
  • 1/4 tsp cayenne pepper
  • 1/8 tsp salt
  • 6 cups romaine lettuce, chopped
  • 1/2 cup dried cranberries
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup shredded Parmesan
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp garlic powder
  • 4 tbsp olive oil

Method
 

  1. Pat the chicken dry, rub with 1 tbsp olive oil, and press the combined 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper into both sides.
  2. Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C), then rest on a cutting board for 5 minutes before slicing.
  3. In a small nonstick skillet over medium heat, stir together 1 cup pecans, 2 tbsp honey, 1/4 tsp cayenne pepper, and 1/8 tsp salt for 3 to 4 minutes until the honey glazes the nuts, then spread on parchment to cool.
  4. Whisk together 3 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1/4 tsp garlic powder, and 4 tbsp olive oil until slightly thickened.
  5. Toss 6 cups romaine, 1/2 cup dried cranberries, and 1/4 cup red onion with two-thirds of the dressing, divide into 4 bowls, top with sliced chicken, glazed pecans, and 1/2 cup shredded Parmesan, then drizzle the remaining dressing over the top and serve immediately.

Notes

This salad holds up well as a make-ahead lunch if you keep the components separate until you're ready to eat. The glazed pecans are the most time-sensitive part — they go from perfectly set to overly sticky if the kitchen is humid, so store them at room temperature in a sealed bag rather than the fridge. If your chicken breast is unusually thick, slice it in half horizontally before seasoning so it cooks through without drying out.