Summer Berry Salad Bowl

*To prepare the Candied Roasted Pecans and Lentils:
Combine 1 ¼ cups (310 mL) pecans, 1 ¼ cups (310 mL) cooked whole red lentils, 1 cup (250 mL) sugar, 1 tsp (5 mL) cinnamon, 1 tsp (5 mL) salt, 1 egg white, and 1 Tbsp (15 mL) water. Roast at 250⁰F (120⁰C) for an hour until evenly browned and slightly crispy.

Chef’s Tip:
Add a protein topper to this salad beyond just grilled chicken - proteins that would work nicely with this concept include thinly sliced honey baked ham, a black pepper turkey breast, or even a smoked shredded chicken thigh.