Recipe Chicken Pecan Salad (Salad)

Required Ingredients:

• 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

Preparing/Cooking:

• 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.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z