1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 6-7 minutes or til toasted and fragrant, stirring halfway thru.
2. Toss together chicken & the rest of the ingredients, except pecans in a large bowl. Add vinaigrette; toss to coat. Sprinkle with pecans, serve stat.
Orange-Raspberry Vinaigrette: 1/2 c. orange marmalade, 1/2 c. white balsamic-raspberry blush vinegar, 2 Tbsp chopped fresh cilantro, 2 Tbsp EVOO (17 cal)
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