1. Coat the uncooked chicken breasts with a bit of olive oil, paprika, cumin, salt and pepper. In a frying pan, over medium heat, fry the chicken breasts until they reach an internal temp of 165 degrees F. Rest for a few minutes and slice into bite-sized chunks.
2. In a small frying pan over low-medium heat, add the pecans, brown sugar, 1 tsp of water, and if you want a kick add a dash of cayenne. When the mixture gets sticky ~1-2 mins, transfer to a piece of parchment paper to “candy.” Break apart when cooled.
3. Combine the dressing ingredients in a small mason jar and mix well.
4. In a large salad bowl combine all the ingredients. The recipe should make 2-3 large salads.