Chicken Pecan Salad

Recipe View Preheat oven to 350°F (175°C). (5 minutes)

Recipe View In a medium bowl, whisk together the hot red pepper sauce, melted butter, brown sugar, Worcestershire sauce, lemon juice, and salt until well combined. Add the chopped pecans to the bowl and toss to coat them evenly. (5 minutes)

Recipe View Spread the coated pecans in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 8-10 minutes, stirring frequently and watching carefully to prevent burning, until the pecans are lightly browned and the sugar is caramelized. Remove from the oven and set aside to cool. (10 minutes)

Recipe View While the pecans are baking, prepare the chicken. Rub the chicken breasts with olive oil and sprinkle evenly with Greek seasoning. Place the chicken on a separate baking sheet. (2 minutes)

Recipe View Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork. Remove from the oven and let rest for 5 minutes before slicing into strips. (25 minutes)

Recipe View In a large salad bowl, combine the torn romaine lettuce, sliced chicken strips, cherry tomato halves, strawberries, grapes, raspberries, and blueberries. (5 minutes)

Recipe View Sprinkle the cooled, glazed pecans over the salad. Drizzle with honey mustard dressing, adjusting the amount to your preference. Toss gently to combine. Serve immediately. (2 minutes)