Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 2

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.

Mary Drennen
Recipe by Cooking Light July 2016

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Credit: Jennifer Causey; Styling: Heather Chadduck Hillegas

Recipe Summary

Yield:
Serves 2 (serving size: about 2 1/2 cups salad and 1 1/2 tbsp. dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

416 calories; fat 22.8g; saturated fat 4g; mono fat 12.2g; poly fat 4g; protein 39g; carbohydrates 15g; fiber 4g; cholesterol 114mg; iron 2mg; sodium 394mg; calcium 97mg; sugars 10g; added sugar 7g.
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