Mediterranean Chopped Salad with Georgia Pecans

Georgia Pecan Commission
  • Yield: 6 servings


1 (12-ounce) package cooked chicken sausage, preferably seasoned with herbs
1 (6-ounce) bunch arugula, rinsed and patted dry
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil and herbs
8ounces fresh mozarella, cut in small cubes
2/3cup chopped Georgia pecans, toasted


  1. Grill or pan-fry chicken sausage until browned. Set aside to cool slightly.
  2. Coarsely chop arugula and spread on a large serving platter. Arrange sun-dried tomatoes, mozzarella, and pecans in alternating diagonal rows, leaving space for rows of sausage.
  3. When sausage is cool enough to handle, slice crosswise into bite-size chunks; arrange on platter. Drizzle with your favorite Italian-style dressing and serve.

Recipe courtesy of the Georgia Pecan Commission

Nutritional Info *per serving

  • Calories 420
  • Saturated Fat 6g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 10g
  • Cholesterol 69mg
  • Sodium 873mg
  • Potassium 30g
  • Carbohydrate 27g
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