Chicken Pecan Salad
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
53
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Red Pepper Sauce (hot)1 cup
Margarine (melted)2 cup
Brown Sugar1 tsp
Worcestershire Sauce1 tbsp
Lemon Juice1 pinch
Salt450 g
Pecan (coarsely chopped)1 tbsp
Olive Oil450 g
Romaine Lettuce (torn)1 cup
Cherry Tomato (halves)1 cup
Strawberry (fresh)1 cup
Grape (seedless)1 cup
Raspberry (fresh)1 cup
Blueberry (fresh)Directions:
1
Sprinkle with pecans, and drizzle with dressing
2
Preheat oven to 350 degrees F (175 degrees C)
3
In a bowl, mix the hot red pepper sauce, margarine, brown sugar, Worcestershire sauce, lemon juice, and salt
4
Mix pecans into the bowl, tossing to coat evenly
5
Spread pecans in a single layer on a baking sheet
6
Bake 10 minutes in the preheated oven, stirring often and watching carefully, until lightly browned
7
Remove from heat, and set aside
8
Rub chicken with the olive oil, place on a baking sheet, and sprinkle with Greek seasoning
9
Bake 20 minutes or until juices run clear
10
Slice into strips
11
In a salad bowl, toss together romaine lettuce, chicken strips, cherry tomato halves, strawberries, grapes, raspberries, and blueberries