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My creation! Orange Chipotle Pecan Chicken on Greens/Orange Chipotle Dressing
Date product posted
Wed June 23, 2004
Time consuming, but OH SO WORTH IT!
4 skinless, boneless chicken breastsany BBQ style dry rub (some for seasoning, some for mop mixture)lime juice as neededChipotle sauce - no peppers needed1 1/2 Cup finely chopped toasted pecansMop Mixture:2 Cups water & dry rub to tasteDressing:1/2 Cup SF Orange Marmelade1/4 Cup Chipotle sauce1/4 Cup Apple cider vinegarsalt to tasteSalad:cleaned romaine, you can add iceberg if you likeshredded red cabbagethinly sliced red onion slivers
How To Prepare:
Mix lime juice & dry rub and rub into chicken. Marinate chicken breasts for at least 2 hours. [I use a propane grill set to 245 degrees, with mesquite or apple wood for smoke. (follow directions on bag for smoking)] Smoke chicken, "mopping" every 15 minutes or so with "mop mixture" until cooked to 165 degrees in center. Make salad greens while waiting on chicken. Remove chicken from grill and keep warm. Brush with chipotle sauce and roll each breast in pecans, pressing pecans against chicken so it will hold as much as possible. Let rest a few minutes, then cut diagonally into strips. Mix together salad dressing, adjusting elements to your taste. Assemble salad and enjoy! All those extra toasted pecans are great in the salad! Good with chicken warm or cold.
Number of Servings:
Carbs per serving - include all nutritional information if known: