Description
The combination of sweet and spicy pecans and sweet berries in this chicken salad makes it a taste sensation! I have given tins of the pecans alone as gifts at Christmas time; they are delicious. The berries listed are suggestions; substitute whatever kinds you fancy, in whatever quantities! Makes a beautiful summer dinner.
Ingredients
- 2 tablespoons hot red pepper sauce
- ½ cup margarine, melted
- ⅔ 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
- ½ cup fresh strawberries
- ½ cup seedless grapes
- ¼ cup fresh raspberries
- ¼ cup fresh blueberries
- ½ cup honey mustard salad dressing
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6