Ingredients
6
6 servings
- •2 tablespoons hot red pepper sauce
- •0.5 cup margarine, melted
- •0.66666668653488 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
- •0.5 cup fresh strawberries
- •0.5 cup seedless grapes
- •0.25 cup fresh raspberries
- •0.25 cup fresh blueberries
- •0.5 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.
Nutritional Facts
Per 6 servings
- Calories: 984
- Carbohydrate: 40g
- Fat: 80g
- Fiber: 10g
- Protein: 36g
- Sugar: 26g
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