A refreshing and vibrant salad combining juicy citrus, tender chicken, and crunchy pecans for a delightful meal.
Prepare the lettuce by washing and drying it thoroughly, then tear it into bite-sized pieces.
Ensure the lettuce is completely dry to avoid watering down the salad.
Peel and segment the oranges, removing any seeds.
Use a sharp knife to easily remove the peel and pith.
Trim the sugar snap peas and blanch them in boiling water for 2 minutes, then cool in ice water.
Blanching helps retain the vibrant green color and crisp texture.
Grill the chicken breasts until fully cooked, then slice them into thin strips.
Let the chicken rest for a few minutes before slicing to retain its juices.
Toast the pecan halves in a dry pan over medium heat for 2-3 minutes.
Stir constantly to prevent burning and bring out the nutty aroma.
Combine the olive oil, honey, salt, and pepper in a small bowl and whisk until emulsified.
Taste the dressing and adjust the seasoning as needed.
Assemble the salad by layering the lettuce, orange segments, sugar snap peas, grilled chicken slices, and toasted pecans in a large bowl.
Arrange the ingredients attractively for a visually appealing presentation.
Drizzle the dressing over the salad just before serving and toss gently to combine.
Serve immediately to enjoy the fresh flavors and textures.
