Chicken Pecan Salad

Chicken Pecan Salad

17 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  JRW8

“The combination of sweet and spicy pecans and sweet berries in this chicken salad makes it a taste sensation! I have given tins of the pecans alone as gifts at Christmas time; they are delicious. The berries listed are suggestions; substitute whatever kinds you fancy, in whatever quantities! Makes a beautiful summer dinner.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.

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Reviews (17)

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This is a wonderful salad! The pecans have so much flavor and go great with the chicken, grapes and fruit. Next time I will cut the butter in half though. Instead of baking the chicken with greek seasoning we barbecued it with some Grill Mates Montreal Chicken seasoning because my husband wanted to grill. And I didn't have any honey mustard dressing, so I used raspberry poppy seed vinaigrette, which was perfect. I had red grapes, strawberries and raspberries for the salad. Yum and perfect for summer.

Rhonda Brock Fuller

Rhonda Brock Fuller

This is soooo tasty...When I give pecans as a gift this year, I will also give a copy of this recipe...



Loved it but gave it 4 stars bez I am confused about the pecans. My pecans came out very "goopy", and I baked them twice as long as recipe calls for, just to try and get them to crisp up. Maybe cutting butter in half will help? Also, if I refrigerated, they were less goopy, but stuck together and I had to hammer them apart, and if I didn't refrigerate, they got all sloopy and gooey again and looked very unpleasant. Anyways, do they need to be refrigerated to be safe to eat? Somehow I didn't feel comfortable leaving them out. I will keep this recipe but perhaps look for a different recipe for the "candied" pecans.

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Amount Per Serving (6 total)

  • Calories
  • 983 cal
  • 49%
  • Fat
  • 80.4 g
  • 124%
  • Carbs
  • 39.9 g
  • 13%
  • Protein
  • 35.9 g
  • 72%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 746 mg
  • 30%

Based on a 2,000 calorie diet



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Spinach Salad with Pistachio Chicken


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Grilled Orange Vinaigrette Chicken Salad