Nutty Chicken Dinner Salad

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

By Pillsbury Kitchens

February 13, 2006

Bake-Off® Contest 42, 2006

Bountiful, Utah

bag (10 oz) Cascadian Farm® organic frozen raspberries

1/2

cup oil and vinegar dressing

1/4

cup chopped pecans

tablespoon packed brown sugar

tablespoons mayonnaise or salad dressing

tablespoons maple-flavored syrup or real maple syrup

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

egg

lb uncooked chicken breast tenders (not breaded)

1/2

teaspoon salt

1/8

teaspoon pepper

tablespoon vegetable oil

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

1/2

cup thinly sliced red onion

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

1/4

cup pecan halves, toasted ** or glazed

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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.

*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.