Raspberry Pecan Chicken Salad Recipes

RASPBERRY PECAN CHICKEN SALAD

Steps:

• In a large bowl, mix yogurt, mayonnaise and five-spice powder. Stir in chicken, green onions, celery and pecans. Gently stir in raspberries. Serve on bread.

CHICKEN PECAN SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the hot red pepper sauce, margarine, brown sugar, Worcestershire sauce, lemon juice, and salt. Mix pecans into the bowl, tossing to coat evenly. Spread pecans in a single layer on a baking sheet. Bake 10 minutes in the preheated oven, stirring often and watching carefully, until lightly browned. Remove from heat, and set aside.
• Rub chicken with the olive oil, place on a baking sheet, and sprinkle with Greek seasoning. Bake 20 minutes or until juices run clear. Slice into strips.
• In a salad bowl, toss together romaine lettuce, chicken strips, cherry tomato halves, strawberries, grapes, raspberries, and blueberries. Sprinkle with pecans, and drizzle with dressing.

GRILLED RASPBERRY-PEACH CHICKEN

Steps:

• Place raspberries, peach slices, brandy and honey in blender or food processor. Cover and blend on high speed about 1 minute or until smooth. Heat blended mixture in 1-quart saucepan. Keep warm.
• Sprinkle both sides of chicken with salt and pepper.
• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
• Spoon some of the raspberry sauce on serving plate. Place chicken on sauce. Drizzle with additional sauce. Garnish with additional raspberries.

PECAN CHICKEN SALAD

Steps:

• Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
• Serve immediately or refrigerate for up to 3 days.

RASPBERRY CHICKEN SALAD

Steps:

• In a small bowl, combine spreadable fruit and vinegar; set aside 3/4 cup for dressing. Broil chicken 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°, basting occasionally with remaining raspberry mixture. Cool for 10 minutes. , Meanwhile, arrange greens and onion on salad plates. Slice chicken; place over greens. Drizzle with reserved dressing. Garnish with raspberries.

RASPBERRY-CHICKEN SALAD

Steps:

• In a medium-size bowl, whisk together raspberry preserves, oil, vinegar, Dijon mustard and salt and pepper. Add scallions and raspberries to vinaigrette. Add diced chicken and toss to combine with vinaigrette. Arrange lettuce on individual plates. Spoon chicken mixture over lettuce just before serving. Serve with nut bread and cream cheese, if desired.

RASPBERRY PECAN SALAD

Steps:

• Blend jam and vinegar in a blender for 15-20 seconds.
• With blender on high gradually add oil in a steady stream.
• Stir in poppy seeds.
• Chill well.
• Mix with salad greens when ready to serve or leave in a pretty glass bowl on the side.

PECAN CRUSTED CHICKEN WITH RASPBERRY SAUCE

Steps:

• In food processor (or can finely chop with knife) chop pecans; add flour and salt.
• Dip chicken cutlets in beaten egg, then in flour/pecan mixture, coating well.
• Combine raspberry preserves, honey, and vinegar in small sauce pan. Heat until warm and combined.
• Pan fry chicken in small drizzle of olive oil on medium heat until browned on both sides. (With cutlets this will take a very small amount of time. If using larger breasts, adjust cooking time.).
• Drizzle warmed sauce over chicken to serve.