Honey Citrus Jalepeno Chicken Pecan Salad

• Candied Pecans
• 2 cups pecans halved
• 1 large eggwhite
• 1/4 cup sugar
• 1/2 teaspoon coarse salt
• 1/2 teaspoon Lawry's Seasoned Salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• Vinaigrette
• 2 tablespoons fresh lime juice
• 1.2 cup fresh orange juice
• 3 tablespoons EVOL
• 1 tablespoon white wine vinegar
• 2 teaspoons grainy Digon mustard
• 2 pressed garlic cloves
• 1 jalepeno pepper
• 1/2 teaspoon coarse salt
• 1/2 tespoon course ground pepper
• 1 T honey
• 4 chicken boneless skinless chicken breasts
• 1 cup chopped Nappa Cabbage
• 2 to 3 chopped romaine letteuce hearts cut into bite size pieces
• 2 cans drained Mandarin oranges
• 1 sliced red onion
• candied pecans
• chicken
• 1/2 cup shredded Parmesan cheese

1. Pecans
2. Heat oven to 250 degrees. Beat eggwhite until foamy. Add all ingredients except pecans and whisk. Stir in pecans until well coated. Spread on ungreased cooky sheet. Bake 30 minutes stirring every 10 minutes. Place pan on rack to cool.
3. Vinnaigrette:
4. blen in food processor or blender until well blended. Set aside
5. CHicken:
6. Pound into 1/3 inch thickness between two pieces of plastic wrap. Use 1/4 cup of vinaigrette and brush chicken with this. Grill approximately 7 minutes per side. Slice before putting on salsd.
7. Arrange lettuce, cabbage, onions, oranges and pecans on 4 large plates. Top with sliced chicken and then fresh shredded Parmesan cheese.

pecans, pecans halved, eggwhite, sugar, coarse salt, salt, chili powder, cumin, cayenne pepper, vinaigrette, lime juice, orange juice, evol, white wine vinegar, digon mustard, garlic, jalepeno pepper, coarse salt, course ground pepper, t, chicken, cabbage, romaine letteuce hearts, oranges, red onion, candied pecans, chicken, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/honey-citrus-jalepeno-chicken-pecan-salad-1208709 (may not work)