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Warm Raspberry-Pecan Chicken Salad

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Warm Raspberry-Pecan Chicken Salad

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total prep 304 calories/serving
Sue Collins of Charlotte, NC, sent me this recipe. Her young grandson loves it and calls it "Jelly Chicken."



  •   Cook pecans in a large nonstick skillet over medium-high heat, shaking pan occasionally, 2 minutes or until lightly toasted.  Remove to a plate.
  •   Sprinkle tenders with salt and pepper.  Heat 1 tsp oil in same skillet.  Add onion and saute over high heat 2 minutes or until lightly colored and crisp-tender. Add to plate with pecans.
  •   Heat remaining 2 tsp oil in skillet, add tenders and cook over medium-high heat 2 minutes per side until lightly colored and cooked through.  Reduce heat to low; add salad dressing and stir until chicken is coated.  Remove from heat.
  •   Arrange spinach on individual serving plates.  Top with the chicken, onions and pecans.  Garnish with raspberries.