Mediterranean Chopped Salad with Georgia Pecans

  • From Georgia Pecan Commission
  • Yields 6 Servings
  • Prep time: 15 min., Cooking time: 10 min.


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


Grill or pan-fry chicken sausage until browned. Set aside to cool slightly.

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.

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.

Nutrition information per serving (without dressing): calories: 420 ; protein: 30g; carbohydrate: 27g; saturated fat: 6g; monounsaturated fat: 10g; polyunsaturated fat 4g; cholesterol: 69mg; fiber: 8g; sodium: 873mg.