Chicken Pecan Salad

Ingredients

• 2/3 cup brown sugar
• 0.5 cup margarine, melted
• 2 tablespoons hot red pepper sauce
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 pinch salt
• 1 pound coarsely chopped pecans
• 6 skinless, boneless chicken breast halves
• 1 tablespoon olive oil
• 1 tablespoon Greek seasoning
• 1 pound romaine lettuce, torn
• 1 cup cherry tomato halves
• 0.5 cup fresh strawberries
• 0.5 cup seedless grapes
• 0.25 cup fresh raspberries
• 0.25 cup fresh blueberries
• 0.5 cup honey mustard salad dressing

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Combine brown sugar, margarine, hot sauce, lemon juice, Worcestershire sauce, and salt in a large bowl. Add pecans; toss to coat. Spread pecans in a single layer on a baking sheet.
3. Bake in the preheated oven, stirring often, until light brown, about 10 minutes. Set aside.
4. Place chicken on a separate baking sheet; rub with oil and sprinkle with Greek seasoning.
5. Cook in the preheated oven until juices run clear, about 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Slice into strips.
6. Toss chicken, lettuce, tomatoes, strawberries, grapes, raspberries, and blueberries together in a large bowl. Sprinkle with pecans; drizzle with dressing.