You'll want to double the sweet and spicy sautéed pecans for snacking during the week. Sub fresh summer fruit like blueberries or nectarines for the raspberries.
2 (6-oz.) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
3 tablespoons pecan halves
1 tablespoon light brown sugar
1 teaspoon butter
1/4 teaspoon hot sauce (such as Tabasco)
4 teaspoons extra-virgin olive oil
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced garlic
4 cups arugula leaves
1/2 cup fresh raspberries
Est. added sugars 7g
How to Make It
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with pepper and salt. 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 1/4-inch-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 or 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.
I really liked the idea of this recipe but I was disappointed in the outcome. I'm sure a better chef than me would not have had these problems, but the chicken was underdone (despite the outside looking overdone) and the pecans were slightly burned. I'm not sure how I could have messed up the dressing though since it was simply mixing ingredients together but it was bad. With that said, I will try again. Next time I will slice the chicken in half so it's not so thick, and I will not over-cook the pecans (will do 3-4 minutes after adding sugar, etc instead of the five minutes that the recipe states). I will not try the dressing again though. I'll either try a different dressing recipe or will just use our favorite store bought dressing, Kraft Olive Oil Vinaigrette. I also added craisins (because we didn't have raspberries) and thinly sliced onion.
I had the same problem as another reviewer with the pecans. First batch (yes I had to make it twice!) I toasted as instructed then mixed in the brown sugar, hot sauce and butter and in no time flat it was burned. I threw it away and decided I must have over toasted that time so made it again. This time I barely toasted the pecans but as soon as I added the butter and brown sugar it burned again! They weren't as burned as the first batch so I used them but they were a sticky goopy mess. Everything else about the salad was great so I will make it again but I think I'll use a different spiced pecan recipe next time. Foodandwine.com has a recipe, Sweet Potato Gratin with Chile-Spiced Pecans, and those pecans are wonderful.
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