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Nutty Chicken Dinner Salad

(8)

3 reviews

40 min prep time
40 min total time
16 ingredients
4 servings

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Strips of crunchy granola-coated chicken, juicy raspberries and toasted pecans over leafy greens combine in this refreshing meal.

Bake-Off® Contest 42, 2006

Holly Young

Bountiful, Utah

Ingredients

1: bag (10 oz) Cascadian Farm® organic frozen raspberries

1/2: cup oil and vinegar dressing

1/4: cup chopped pecans

1: tablespoon packed brown sugar

2: tablespoons mayonnaise or salad dressing

2: tablespoons maple-flavored syrup or real maple syrup

4: Nature Valley™ cinnamon crunchy granola bars (2 pouches from 8.9-oz box), finely crushed (3/4 cup)*

1: egg

1: lb uncooked chicken breast tenders (not breaded)

1/2: teaspoon salt

1/8: teaspoon pepper

3: tablespoon vegetable oil

1: bag (10 oz) or 2 bags (5 oz each) mixed baby salad greens

1/2: cup thinly sliced red onion

2: slices (3/4 to 1 oz each) Swiss cheese, cut into thin julienne strips

1/4: cup pecan halves, toasted ** or glazed

Steps

1 Spread frozen raspberries on paper towel; let stand to thaw while making dressing and salad. In small bowl, mix dressing, chopped pecans, brown sugar, mayonnaise and syrup with wire whisk until well blended. Refrigerate until serving time.
2 Place finely crushed granola bars on paper plate or in pie plate. In shallow bowl or another pie plate, beat egg with fork. Sprinkle chicken with salt and pepper.
3 In 12-inch nonstick skillet, heat oil over medium heat. Add chicken to beaten egg; stir to coat. Dip each chicken strip lightly into crushed granola bars; add to skillet. Cook 6 to 8 minutes, turning once, until chicken is no longer pink in center and browned on all sides. Remove from skillet; drain on paper towels.
4 In large serving bowl, mix salad greens, onion, cheese and thawed raspberries. Toss, adding only enough dressing to evenly coat ingredients. Arrange greens mixture on individual plates. Place chicken evenly over greens. Arrange pecan halves on top. Drizzle with remaining dressing.

1 Spread frozen raspberries on paper towel; let stand to thaw while making dressing and salad. In small bowl, mix dressing, chopped pecans, brown sugar, mayonnaise and syrup with wire whisk until well blended. Refrigerate until serving time.
2 Place finely crushed granola bars on paper plate or in pie plate. In shallow bowl or another pie plate, beat egg with fork. Sprinkle chicken with salt and pepper.
3 In 12-inch nonstick skillet, heat oil over medium heat. Add chicken to beaten egg; stir to coat. Dip each chicken strip lightly into crushed granola bars; add to skillet. Cook 6 to 8 minutes, turning once, until chicken is no longer pink in center and browned on all sides. Remove from skillet; drain on paper towels.
4 In large serving bowl, mix salad greens, onion, cheese and thawed raspberries. Toss, adding only enough dressing to evenly coat ingredients. Arrange greens mixture on individual plates. Place chicken evenly over greens. Arrange pecan halves on top. Drizzle with remaining dressing.

Expert Tips

*To crush granola bars, unwrap and place in small resealable food-storage plastic bag; use rolling pin to finely crush bars.
**To toast pecans, bake uncovered in ungreased shallow pan in 350°F oven about 10 minutes, stirring occasionally, until golden brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 750
Calories from Fat: 440

% Daily Value

Total Fat: 49g; 75%
Saturated Fat 8g 38% Trans Fat 0g
Cholesterol: 140mg; 46%
Sodium: 810mg; 34%
Total Carbohydrate: 44g; 15%
Dietary Fiber 9g 34% Sugars 22g
Protein: 35g

% Daily Value*:

Vitamin A: 80%; 80%
Vitamin C: 50%; 50%
Calcium: 20%; 20%
Iron: 20%; 20%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 9 Fat;

Carbohydrate Choice

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

Comments + Recipe Twists

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