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Grilled Balsamic Chicken Salad w/Spiced Pecans Recipe

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This recipe for Grilled Balsamic Chicken Salad w/Spiced Pecans is from TRIED and TRUE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 6 oz. Skinless, Boneless Chicken Breast
¼ tsp. Black Pepper
⅛ tsp. Kosher Salt
3 tbsp. Pecan Halves
1 tbsp. Brown Sugar
1 tsp. Butter
¼ tsp. Hot Sauce
3 tsp. Olive Oil
3 tsp. Balsamic Vinegar
1 tsp. Dijon Mustard
1 tsp. Minced Garlic
4 c. Arugula Leaves
½ c. Fresh Raspberries
Directions:
Directions:
Heat skillet over medium high heat. Coat pan with cooking spray or oil.

Sprinkle chicken evenly with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut across the grain into 1/3" thick slices.

Place pecans in a small dry skillet over medium heat; cook 4 minutes or until lightly toasted, stirring frequently. Stir in sugar, butter, and hot sauce; cook 4 minutes until coated, stirring frequently. Remove pecan mixture from pan; cool. Coarsely chop.

Combine oil, vinegar, mustard and garlic in a bowl, stirring with a whisk. Divide arugula between 2 plates. Top evenly with chicken, pecan mixture and raspberries. Drizzle balsamic mixture over top.
Number Of Servings:
Number Of Servings:
2

 

 

 

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