Warm the pecans with the measured maple syrup in a dry nonstick skillet for 1–2 minutes, stirring. Transfer to parchment to cool.
Wash and chop the vegetables and fruit. Drain canned ingredients and measure the cooked grains and cooked protein listed in the card.
Stir together the listed oil or mayonnaise, citrus juice, mustard, garlic, herbs and honey, using only those included in this card, to make the dressing.
Arrange the ingredients in a bowl or on a plate, adding the dressing if listed. Keep rice cakes or toast crisp by adding toppings just before eating. Serve the listed fruit alongside or in the salad.
Nutrition is an estimate calculated per serving from the ingredient weights above using USDA FoodData Central SR Legacy records and named product labels. Total carbohydrate includes fiber. All listed oils, sauces and toppings are included. Weigh produce after removing inedible parts; meat weights are marked raw or cooked. Different brands and substitutions change the estimate. Uses skinless cooked chicken breast, 14 g pecans and 3 g maple syrup; these amounts replace the unspecified candied-pecan serving. Chicken nutrition uses plain skinless roasted breast; flavored rotisserie products may differ.