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Holly Young
Bountiful, Utah
Strips of crunchy granola-coated chicken, juicy raspberries and toasted pecans over leafy greens combine in this refreshing meal.
Nutty Chicken Dinner Salad
- Prep Time 40 min
- Total 40 min
- Ingredients 16
- Servings 4
Ingredients
- 1 bag (10 oz) Cascadian Farm® organic frozen raspberries
- 1/2 cup oil and vinegar dressing
- 1/4 cup chopped pecans
- 1 tablespoon packed brown sugar
- 2 tablespoons mayonnaise or salad dressing
- 2 tablespoons maple-flavored syrup or real maple syrup
- 4 Nature Valley™ cinnamon crunchy granola bars (2 pouches from 8.9-oz box), finely crushed (3/4 cup)*
- 1 egg
- 1 lb uncooked chicken breast tenders (not breaded)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoon vegetable oil
- 1 bag (10 oz) or 2 bags (5 oz each) mixed baby salad greens
- 1/2 cup thinly sliced red onion
- 2 slices (3/4 to 1 oz each) Swiss cheese, cut into thin julienne strips
- 1/4 cup pecan halves, toasted ** or glazed
Instructions
-
Step1Spread frozen raspberries on paper towel; let stand to thaw while making dressing and salad. In small bowl, mix dressing, chopped pecans, brown sugar, mayonnaise and syrup with wire whisk until well blended. Refrigerate until serving time.
-
Step2Place finely crushed granola bars on paper plate or in pie plate. In shallow bowl or another pie plate, beat egg with fork. Sprinkle chicken with salt and pepper.
-
Step3In 12-inch nonstick skillet, heat oil over medium heat. Add chicken to beaten egg; stir to coat. Dip each chicken strip lightly into crushed granola bars; add to skillet. Cook 6 to 8 minutes, turning once, until chicken is no longer pink in center and browned on all sides. Remove from skillet; drain on paper towels.
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Step4In large serving bowl, mix salad greens, onion, cheese and thawed raspberries. Toss, adding only enough dressing to evenly coat ingredients. Arrange greens mixture on individual plates. Place chicken evenly over greens. Arrange pecan halves on top. Drizzle with remaining dressing.
Nutrition
750
Calories
49g
Total Fat
35g
Protein
44g
Total Carbohydrate
22g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 750
- Calories from Fat
- 440
- Total Fat
- 49g
- 75%
- Saturated Fat
- 8g
- 38%
- Trans Fat
- 0g
- Cholesterol
- 140mg
- 46%
- Sodium
- 810mg
- 34%
- Potassium
- 710mg
- 20%
- Total Carbohydrate
- 44g
- 15%
- Dietary Fiber
- 9g
- 34%
- Sugars
- 22g
- Protein
- 35g
% Daily Value*:
- Vitamin A
- 80%
- 80%
- Vitamin C
- 50%
- 50%
- Calcium
- 20%
- 20%
- Iron
- 20%
- 20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 9 Fat;Carbohydrate Choice
3Tips from the
Pillsbury Kitchens
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