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Pecan Crusted Chicken Salad with Raspberry Walnut Vinaigrette

Mixed greens with sliced pecan crusted chicken drizzled with raspberry walnut vinaigrette
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Servings: 6
Course: Main Course
Ingredients Method

Ingredients
  

  • 6 boneless chicken breast or 8 tenderloins
  • 1/2 cup honey
  • 1/2 cup spicy brown mustard
  • 1 cup pecans ground
  • mixed salad greens
  • grape tomatoes
  • fresh cumbers sliced
  • strawberries or fruit of choice
Raspberry Walnut Vinaigrette
  • 1/4 cup raspberry vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons finely chopped walnuts or pecans
  • 3/4 cup olive oil

Method
 

  1. Preheat oven to 350 degrees. Spray 9 X 13 baking dish with Pam
  2. In a shallow dish, combine honey and mustard. Stir to mix
  3. In a separate shallow dish, combine ground pecans and salt to taste
  4. Dip chicken in honey mixture, coat in pecan mixture and place in baking dish
  5. Bake 30 to 35 minutes or until chicken is tender. Set Aside
  6. Arrange greens on individual plates and top with sliced chicken. Drizzle with raspberry walnut vinaigrette and serve fruit on the side.
Raspberry Walnut Vinaigrette: In small mixing bowl, combine vinegar, sugar, salt and pepper. Stir until sugar and salt dissolve. Slowly whisk in olive oil. Add walnuts.