In partnership with CA Grown
Our editor, Erika Lenkert, crafted this recipe after enjoying something like it at a restaurant in San Francisco. When salad is just the thing for dinner, you’ll find great satisfaction in its sweet, savory, and spicy flavors, which leverage deliciously fresh mango and avocado that we can get nearly all year round thanks to California growers.
- 2 tablespoons unsalted butter
- 1 cup pecans
- 1 tablespoon plus 1 teaspoon sugar
- 1⁄2 teaspoon cayenne
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1⁄2 teaspoon GF Dijon mustard
- 1⁄2 teaspoon kosher salt
- 6 cups mixed baby greens
- 1 firm-ripe avocado cut into bite-sized cubes
- 1 firm-ripe mango peeled and cut into bite-sized cubes
- 1 1⁄2 cups shredded cooked chicken
- In a medium skillet, melt the butter over medium heat. Add the pecans, reduce the heat to medium-low, and cook, stirring frequently, until the nuts begin to turn a deep brown, around 5 minutes. Sprinkle the nuts with 1 tablespoon sugar and the cayenne and stir until sugar is completely dissolved. Immediately transfer nuts to a piece of parchment paper to cool.
- In a large bowl, whisk together the olive oil, vinegar, mustard, salt, and 1 teaspoon sugar. Add the greens, avocado, mango, and chicken and toss to coat. Transfer to 4 serving plates, top with the spiced nuts, and serve.
Photo Maren Caruso