Chicken Pecan Salad

This chicken pecan salad recipe combines sweet, savory, and spicy ingredients with pecans and mixed fruit, which makes it a true taste sensation.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 984 Calories

Ingredients

• 1 pinch salt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Worcestershire sauce
• 6 skinless, boneless chicken breast halves
• 1 tablespoon Greek seasoning
• 1 cup cherry tomato halves
• 1 pound romaine lettuce, torn
• 2 tablespoons hot red pepper sauce
• 1 pound coarsely chopped pecans
• 0.66666668653488 cup brown sugar
• 0.5 cup margarine, melted
• 0.5 cup fresh strawberries
• 0.25 cup fresh blueberries
• 0.5 cup honey mustard salad dressing
• 0.25 cup fresh raspberries
• 0.5 cup seedless grapes

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Mix pepper sauce, margarine, brown sugar, Worcestershire sauce, lemon juice, and salt together in a large bowl. Add pecans; toss to coat. Spread pecans in a single layer on a baking sheet. Bake in the preheated oven, stirring often until light brown, about 10 minutes. Remove from heat, and set aside.

Step 3

Rub chicken with oil, place on another baking sheet; sprinkle with Greek seasoning. Bake until juices run clear, about 20 minutes. An instant-read thermometer inserted into the thickest part of the chicken should read at least 165 degrees F (74 degrees C). Slice into strips.

Step 4

Toss lettuce, chicken, tomato, strawberries, grapes, raspberries, and blueberries together in a large bowl. Sprinkle with pecans, and drizzle with dressing.