Spiced Texas-Style Chicken and Pecan Salad

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A hearty salad featuring spiced grilled chicken breast over mixed greens with toasted pecans and a zesty citrus dressing inspired by Texas flavors. This American-inspired salad recipe, ready in about 30 minutes, pairs chicken breasts, paprika, cumin into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 450 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (6 oz each) chicken breasts
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 5 cups mixed salad greens
• 1/2 cup, toasted pecans
• 1/4 cup orange juice
• 3 tbsp olive oil
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/4 tsp salt for dressing
• 1/4 tsp black pepper for dressing

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Instructions

1. Step 1: Preheat grill or grill pan over medium-high heat. Rub 2 chicken breasts with 1 tsp paprika, 1 tsp cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper evenly.
2. Step 2: Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove and let rest for 5 minutes, then slice thinly.
3. Step 3: Toast 1/2 cup pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat.
4. Step 4: In a small bowl, whisk together 1/4 cup orange juice, 3 tbsp olive oil, 1 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.
5. Step 5: In a large bowl, toss 5 cups mixed salad greens with half of the dressing to coat.
6. Step 6: Arrange sliced grilled chicken on top of the greens, sprinkle with toasted pecans, and drizzle remaining dressing over the salad. Serve immediately.