Warm Raspberry-Pecan Chicken Salad
Provided by: Woman's Day
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.