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:

Quickview
986k Calories
32g Protein
75g Total Fat
53g Carbs
49% Health Score
Limit These
Calories
986k
49%

Fat
75g
116%

  Saturated Fat
8g
56%

Carbohydrates
53g
18%

  Sugar
36g
40%

Cholesterol
72mg
24%

Sodium
560mg
24%

Get Enough Of These
Protein
32g
66%

Manganese
3mg
191%

Vitamin A
7523IU
150%

Vitamin K
101µg
97%

Vitamin B3
13mg
67%

Vitamin B6
1mg
57%

Selenium
39µg
57%

Copper
1mg
53%

Phosphorus
494mg
49%

Vitamin B1
0.66mg
44%

Fiber
10g
44%

Magnesium
147mg
37%

Folate
138µg
35%

Potassium
1111mg
32%

Vitamin C
24mg
30%

Zinc
4mg
30%

Iron
4mg
25%

Vitamin B5
2mg
25%

Vitamin E
3mg
20%

Vitamin B2
0.31mg
18%

Calcium
157mg
16%

Vitamin B12
0.24µg
4%

covered percent of daily need
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