Chicken Pecan Salad

Ingredients

Contains: milk, tree nuts, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (177°C). In a bowl, toss the chopped pecans with the melted margarine, brown sugar, hot red pepper sauce, Worcestershire sauce and the pinch of salt until coated.

2. Spread the coated pecans on a baking sheet and bake for 12 minutes, stirring once halfway, until fragrant and toasted. Set aside to cool.

3. Rub the chicken breasts all over with the olive oil and Greek seasoning. Place on a second baking sheet and bake for 18 to 20 minutes until the thickest part reaches 165°F (74°C).

4. Rest the chicken for 5 minutes, then slice it thinly.

5. While the chicken cooks, whisk the honey mustard dressing with the lemon juice in a small bowl and refrigerate until serving.

6. In a large bowl, combine the torn romaine, cherry tomato halves, hulled and halved strawberries, halved grapes, raspberries and blueberries.

7. Add the sliced chicken and cooled pecans to the greens. Drizzle with the dressing, toss gently and serve right away.