- 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
- 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.
04/10/2018
recipepes.com
Chicken Pecan Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
