Chicken Pecan Salad
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Description
The combination of sweet and spicy pecans and sweet berries in this chicken salad makes it a taste sensation! I have given tins of the pecans alone as gifts at Christmas time; they are delicious. The berries listed are suggestions; substitute whatever kinds you fancy, in whatever quantities! Makes a beautiful summer dinner.
Ingredients
- 2 tablespoons hot red pepper sauce
- ½ cup margarine, melted
- ⅔ cup brown sugar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 pound coarsely chopped pecans
- 6 skinless, boneless chicken breast halves
- 1 tablespoon olive oil
- 1 tablespoon Greek seasoning
- 1 pound romaine lettuce, torn
- 1 cup cherry tomato halves
- ½ cup fresh strawberries
- ½ cup seedless grapes
- ¼ cup fresh raspberries
- ¼ cup fresh blueberries
- ½ cup honey mustard salad dressing
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. In a bowl, mix the hot red pepper sauce, margarine, brown sugar, Worcestershire sauce, lemon juice, and salt. Mix pecans into the bowl, tossing to coat evenly. Spread pecans in a single layer on a baking sheet. Bake 10 minutes in the preheated oven, stirring often and watching carefully, until lightly browned. Remove from heat, and set aside.
- 3. Rub chicken with the olive oil, place on a baking sheet, and sprinkle with Greek seasoning. Bake 20 minutes or until juices run clear. Slice into strips.
- 4. In a salad bowl, toss together romaine lettuce, chicken strips, cherry tomato halves, strawberries, grapes, raspberries, and blueberries. Sprinkle with pecans, and drizzle with dressing.
Nutrition Facts
serving: 6 servings
calories: 983.5 kcal
carbohydrates: 39.9 g
protein: 35.9 g
saturated fat: 9.1 g
cholesterol: 68.4 mg
sodium: 681.3 mg
fiber: 10.2 g
sugar: 26.2 g
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