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Chicken Pecan Salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
A delightful chicken salad with sweet and spicy pecans, paired with fresh berries for a burst of flavors. Customize with your favorite berries for a perfect summer meal.
Ingredients:
  • 2 tablespoons hot red pepper sauce
  • 0.5 cup margarine, melted
  • 0.66666668653488 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
  • 0.5 cup fresh strawberries
  • 0.5 cup seedless grapes
  • 0.25 cup fresh raspberries
  • 0.25 cup fresh blueberries
  • 0.5 cup honey mustard salad dressing
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine hot red pepper sauce, margarine, brown sugar, Worcestershire sauce, lemon juice, and salt in a bowl. Add pecans and toss to coat evenly. Spread the coated pecans in a single layer on a baking sheet and bake in a preheated oven for 10 minutes, stirring occasionally until lightly browned. Remove from the oven and set aside.
  • Coat chicken evenly with olive oil, then lay on a baking sheet and generously sprinkle with Greek seasoning. Roast for 20 minutes or until juices run clear. Slice chicken into strips.
  • Combine romaine lettuce, chicken strips, cherry tomato halves, strawberries, grapes, raspberries, blueberries, and pecans in a salad bowl. Drizzle with dressing before tossing everything together.

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