Chicken Pecan Salad

Ingredients

• Servings: 6
• 2 tablespoons hot red pepper sauce
• 1/2 cup margarine, melted
• 2/3 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
• 1/2 cup fresh strawberries
• 1/2 cup seedless grapes
• 1/4 cup fresh raspberries
• 1/4 cup fresh blueberries
• 1/2 cup honey mustard salad dressing

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• 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.
• 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.
• 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.