Chicken Pecan Salad
6 servings
6 skinless, boneless chicken breast halves
1 Tbsp olive oil
1 Tbsp Greek seasoning
1 pound romaine lettuce, torn
1 cup cherry tomatoes, halved
1/2 cup fresh strawberries
1/2 cup seedless grapes
1/4 cup fresh raspberries
1/4 cup fresh blueberries
1/2 cup or more Picante Pecans
1/2 cup or more honey mustard dressing
Rub chicken with olive oil, place on a baking sheet, and sprinkle with Greek seasoning. Bake at 350°F (175°C) for 20 mins at or until juices run clear. Slice into strips.
In a salad bowl, toss together lettuce, chicken strips, tomatoes, strawberries, grapes, raspberries and blueberries. Add dressing and toss to coat. Sprinkle with Picante Pecans.