Chicken Pecan Salad Recipe - Allrecipes.com
Chicken Pecan Salad Recipe
  • READY IN 45 mins

Chicken Pecan Salad

Recipe by  

"The combination of sweet and spicy pecans and sweet berries in this chicken salad makes it a taste sensation! I have given tins of the pecans alone as gifts at Christmas time; they are delicious. The berries listed are suggestions; substitute whatever kinds you fancy, in whatever quantities! Makes a beautiful summer dinner."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  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.
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Reviews More Reviews

Apr 19, 2006

This is a wonderful salad! The pecans have so much flavor and go great with the chicken, grapes and fruit. Next time I will cut the butter in half though. Instead of baking the chicken with greek seasoning we barbecued it with some Grill Mates Montreal Chicken seasoning because my husband wanted to grill. And I didn't have any honey mustard dressing, so I used raspberry poppy seed vinaigrette, which was perfect. I had red grapes, strawberries and raspberries for the salad. Yum and perfect for summer.

 
Nov 20, 2006

This is soooo tasty...When I give pecans as a gift this year, I will also give a copy of this recipe...

 
Jun 16, 2008

Loved it but gave it 4 stars bez I am confused about the pecans. My pecans came out very "goopy", and I baked them twice as long as recipe calls for, just to try and get them to crisp up. Maybe cutting butter in half will help? Also, if I refrigerated, they were less goopy, but stuck together and I had to hammer them apart, and if I didn't refrigerate, they got all sloopy and gooey again and looked very unpleasant. Anyways, do they need to be refrigerated to be safe to eat? Somehow I didn't feel comfortable leaving them out. I will keep this recipe but perhaps look for a different recipe for the "candied" pecans.

 
Aug 03, 2009

This was one of the best salads I've EVER had. SOOOOOOOOOO GOOD!!!!!!!!! When I do this again, I will decrease the butter when I make the pecans. I cooked them on parchment lined paper on a cookie sheet- and just let them cook there and broke them apart after they had cooled and solidified. DELICIOUS!

 
Jul 07, 2009

This recipe is just awesome. I made it exactly like the recipe says. I used strawberries, grapes and blueberries. I also used Newman's Own Honey Mustard dressing which is so yummy. My husband hates fruity salads and he said this was just perfect for a hot day!

 
Sep 15, 2010

This was yummy! The pecans were the deal breaker. They added texture and spice to the salad.

 
Jul 20, 2009

This is one of the best salads I have ever made, served and ate. I made it for a company retreat and everyone ate it and loved it. I put the salad in a large platter and lined the fruit on top then added pecans and Italian chesse. I added fresh pineapple. I sever the dressing on the side and grilled the chicken and seved it on the side I coated it with olive oil and and Montreal seasoning for Chicken and then gilled it. It was wnderful and I would make it over and over again. The best.

 
Jun 16, 2007

Wonderful. We added some crumbled feta cheese, and it added a nice twang.

 

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Nutrition

  • Calories
  • 983 kcal
  • 49%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 80.4 g
  • 124%
  • Fiber
  • 10.2 g
  • 41%
  • Protein
  • 35.9 g
  • 72%
  • Sodium
  • 746 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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