I have a big issue with this salad. It has 70 grams of fat. No dish, especially a salad, should have that much. However, I decided to try it making a few easy adjustments to cut down on the fat. First of all, I used fat free dressings instead of the full on fat variety. I also bought oranges in juice and not in syrup, which doesn't change fat content but does make it a little healthier. Lastly, I substituted cheddar cheese for the blue cheese. I followed one reviewer's suggestion to lightly flour the chicken to help the pecans stick. It worked but made for a pasty texture that I did not care for. If I make it again, I will try the egg in the dressing or leave it unbreaded and sprinkle pecans on the salad. I also think that next time I will use the Ranch dressing to coat the chicken and the garlic to top. I also followed another reviewer's suggestion and used Craisins instead. That worked well. It was an easy salad to make but I wasn't all that impressed.
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