Chicken Pecan Salad
Description
This chicken pecan salad recipe combines sweet, savory, and spicy ingredients with pecans and mixed fruit, which makes it a true taste sensation.
Ingredients
•
2/3 cup brown sugar
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1/2 cup margarine, melted
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2 tablespoons hot red pepper sauce
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1 tablespoon lemon juice
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1 teaspoon Worcestershire sauce
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1 pinch salt
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1 pound coarsely chopped pecans
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6 skinless, boneless chicken breast halves
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1 tablespoon olive oil
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1 tablespoon Greek seasoning
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1 pound romaine lettuce, torn
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1 cup cherry tomato halves
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1/2 cup fresh strawberries
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1/2 cup seedless grapes
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1/4 cup fresh raspberries
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1/4 cup fresh blueberries
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1/2 cup honey mustard salad dressing
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Combine brown sugar, margarine, hot sauce, lemon juice, Worcestershire sauce, and salt in a large bowl. Add pecans; toss to coat. Spread pecans in a single layer on a baking sheet.
3
Bake in the preheated oven, stirring often, until light brown, about 10 minutes. Set aside.
4
Place chicken on a separate baking sheet; rub with oil and sprinkle with Greek seasoning.
5
Cook in the preheated oven until juices run clear, about 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Slice into strips.
6
Toss chicken, lettuce, tomatoes, strawberries, grapes, raspberries, and blueberries together in a large bowl. Sprinkle with pecans; drizzle with dressing.