Nutty Chicken Dinner Salad

Strips of crunchy granola-coated chicken, juicy raspberries and toasted pecans over leafy greens combine in this refreshing meal.

Yield

4 servings

Ingredients

1 (10 ounce) bag frozen raspberries
1/2 cup oil and vinegar dressing
1/4 cup chopped pecans
1 tablespoon packed brown sugar
2 tablespoons mayonnaise or salad dressing
2 tablespoons maple-flavored syrup or real maple syrup
4 cinnamon crunchy granola bars (2 pouches from 8.9 ounce box), finely crushed (3/4 cup)*
(e.g. Nature Valley®)
1 egg
1 pound uncooked chicken breast tenders (not breaded)
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoon vegetable oil
1 (10 ounce) bag or 2 (5 ounce) bags mixed baby salad greens
1/2 cup thinly sliced red onion
2 slices (3/4 to 1 ounce each) Swiss cheese, cut into thin julienne strips
1/4 cup pecan halves, toasted** or glazed

Directions

Spread frozen raspberries on paper towel; let stand to thaw while making dressing and salad. In small bowl, mix dressing, chopped pecans, brown sugar, mayonnaise and syrup with wire whisk until well blended. Refrigerate until serving time.

Place finely crushed granola bars on paper plate or in pie plate. In shallow bowl or another pie plate, beat egg with fork. Sprinkle chicken with salt and pepper.

In 12-inch nonstick skillet, heat oil over medium heat. Add chicken to beaten egg; stir to coat. Dip each chicken strip lightly into crushed granola bars; add to skillet. Cook 6 to 8 minutes, turning once, until chicken is no longer pink in center and browned on all sides. Remove from skillet; drain on paper towels.

In large serving bowl, mix salad greens, onion, cheese and thawed raspberries. Toss, adding only enough dressing to evenly coat ingredients. Arrange greens mixture on individual plates. Place chicken evenly over greens. Arrange pecan halves on top. Drizzle with remaining dressing.

Estimated Time

Preparation/Total Time: 40 minutes

Additional Information

* To crush granola bars, unwrap and place in small resealable food-storage plastic bag; use rolling pin to finely crush bars.

** To toast pecans, bake uncovered in ungreased shallow pan in 350°F (177°C) oven about 10 minutes, stirring occasionally, until golden brown.

Nutritional Information

Amount per serving: Calories 750 (Calories from Fat 440), Total Fat 49 g (Saturated Fat 8 g, Trans Fat 0 g), Cholesterol 140 mg; Sodium 810 mg; Total Carbohydrate 44 g (Dietary Fiber 9 g, Sugars 22 g), Protein 35 g; Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 9 Fat; Carbohydrate Choices: 3

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map