Candied Pecan and Crunchy Broccoli Slaw

Happy Hump Day, foodies!! Can you believe it is already mid-week? I certainly cannot. Yesterday I blogged about Chick – fil – a nuggets; if you missed the post, go check it out here. You will NOT be disappointed.

::Seriously, GO!::

Now when we go to Chick Fil A, I usually get French fries. I am a sucker for fried potatoes {in any form}. You can ask Nick. Aside from macaroni and cheese, I think I would choose potatoes and slushes to take with me on the island, if I could only pick a couple of things.

I would end up obese, but I would be full of starch and sugar. That’s the way I’d like to live the remaining days of my life.

Anyway, Nick is a little more conscious about health and has a bit more control than I do when we go to places like that. Nick ends up getting the carrot slaw from Chick – Fil – A. Have you all ever had it? If not, you should totally give it a try.

I wanted to create a semi-authentic atmosphere for my faux fast food dinner; however, I did not have carrots or raisins. Therefore, I had to go a slightly different direction with the slaw. So today I have a delicious Candied Pecan and Crunchy Broccoli Slaw.

Aunt Linda who made one kick butt salad a few years ago inspired this recipe. I never hammered down the recipe, so this is a hybrid approach to her salad and some of our favorite flavors.

Nutritional Information
Servings: 10
Serving Size: about ½ cup
Calories: 133.2
Fat: 8.6 g
Carbohydrates: 13.2 g
Fiber: 1.2 g
Protein: 1.8 g
Points+: 4


  • 1 bag broccoli slaw
  • 1 pack Ramen Noodles, Chicken flavor, crumbled
  • 4 ounces candied pecans, crumbled
  • ¼ cup balsamic vinaigrette
  • 2 tablespoons vegetable oil
  • 3 tablespoons Splenda
  • Pepper, to taste
  • Blue Cheese Crumbles {optional}


  • Preheat oven to 350 degrees
  • Crumble the ramen noodles and candied pecans and place on a baking sheet. Bake for about 12 minutes or until everything is nicely golden
  • Remove and set aside
  • Dump the contents of the broccoli slaw into a large bowl
  • Whisk together the ramen noodle flavor packet, balsamic vinaigrette, vegetable oil, splenda and pepper. Set aside
  • Add the pecans and noodles to the broccoli slaw and then pour in the balsamic vinaigrette mixture
  • Toss thoroughly so that everything is coated
  • Refrigerate until dinner OR eat immediately!
  • This is incredible! Nick and I both agree next time we must add the blue cheese crumbles. It will add a certain sharpness & creaminess to the slaw, which will be perfect for us!

I hope you give this a try.

Until Next Time,

Happy Creating