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Nutty Chicken Dinner Salad

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Nutty Chicken Dinner Salad
  • Prep 40 min
  • Total 40 min
  • Ingredients 16
  • Servings 4
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Strips of crunchy granola-coated chicken, juicy raspberries and toasted pecans over leafy greens combine in this refreshing meal.
By Pillsbury Kitchens
Updated Feb 13, 2006
Bake-Off® Contest 42, 2006
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.

Tips from the Pillsbury Kitchens

  • tip 1
    *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

750 Calories, 49g Total Fat, 35g Protein, 44g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
750
Calories from Fat
440
Total Fat
49g
75%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
140mg
46%
Sodium
810mg
34%
Potassium
710mg
20%
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
3
*Percent Daily Values are based on a 2,000 calorie diet.
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