Chicken Pecan Salad Recipe

Name: Chicken Pecan Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 honey mustard salad dressing

Servings: persons

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

1
Preheat oven to 350 degrees F (175 degrees C).
2
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.
3
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.
4
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.

1279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons hot red pepper sauce, 1/2 cup margarine, melted, 2/3 cup brown sugar, 1 teaspoon Worcestershire sauce, and more.

Yes, Chicken Pecan Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Pecan Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions