With the new year comes the "healthier eating"
resolution, well let's put a little spice in it this year.
SWEET & SPICY PECAN
CHICKEN SALAD
Serves:
6 Difficulty Level: 2 (of 5) Prep Time: 15 Minutes Ready In: 45 Minutes
INGREDIENTS:
•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 LITE honey mustard salad dressing
PROCEDURE:
•Preheat oven to 350 degrees F
•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 oven, 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.
Enjoy
Chef Phil
