Chicken Pecan Salad
Need a gluten free and dairy free salad? Chicken Pecan Salad could be a tremendous recipe to try. One serving contains 987 calories, 33g of protein, and 75g of fat. For $4.51 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have olive oil, seasoning, romaine lettuce, and a few other ingredients on hand, you can make it. 70 people have tried and liked this recipe. It is brought to you by Allrecipes. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 95%, this dish is great. Pecan Chicken Salad, Cranberry Pecan Chicken Salad, and Chicken, Pecan & Cherry Salad are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1/4 cup fresh blueberries
2/3 cup brown sugar
1 cup cherry tomato halves
1/2 cup seedless grapes
1/2 cup honey mustard salad dressing
1 tablespoon lemon juice
1/2 cup margarine, melted
1 tablespoon olive oil
1 pound coarsely chopped pecans
2 tablespoons hot red pepper sauce
1/4 cup fresh raspberries
1 pound romaine lettuce, torn
1 pinch salt
1 tablespoon Greek seasoning
6 skinless, boneless chicken breast halves
1/2 cup fresh strawberries
1 teaspoon Worcestershire sauce
Equipment:
oven
bowl
baking sheet
Cooking instruction summary:
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. Kitchen-Friendly View
Step by step:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a bowl, mix the hot red pepper sauce, margarine, brown sugar, Worcestershire sauce, lemon juice, and salt.
3. Mix pecans into the bowl, tossing to coat evenly.
4. Spread pecans in a single layer on a baking sheet.
5. Bake 10 minutes in the preheated oven, stirring often and watching carefully, until lightly browned.
6. Remove from heat, and set aside.
7. Rub chicken with the olive oil, place on a baking sheet, and sprinkle with Greek seasoning.
8. Bake 20 minutes or until juices run clear. Slice into strips.
9. 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.
Nutrition Information:
covered percent of daily need
