Chicken Pecan Salad

By MissHeather

Ingredients

• 2 T hot pepper sauce
• 1/2 C butter, melted
• 2/3 C brown sugar
• 1 tsp Worcestershire sauce
• 1 T lemon juice
• salt to taste
• 1 lb coarsely chopped pecans
• 6 skinless boneless chicken breasts
• 1 T olive oil
• 1 T ground thyme
• 1 lb romaine lettuce, washed, drained and torn
• 1 C cherry tomateos, cut in halves
• 1 C fresh strawberries, halved
• 1 C seedless grapes
• 1/2 C liquid honey
• 1/4 C Dijon style mustard
• 1/4 C olive oil

Preparation

Step 1

Preheat oven to 350. In a bowl mix together the pepper sauce, butter, brown sugar, Worcestershire sauce, lemon juice, and salt. Mix the pecans in the bowl, tossing to coat. Spread in a single layer on a baking sheet.

Bake for 10 minutes stirring often until lightly browned. Remove from heat; set aside.

Rub the chicken pieces iwht the olive oil, salt to taste and sprinkle with the ground thyme. Bake 20 minutes or until the juices run clear. When cooled a little, slice into thin strips.

Combine the honey, mustard and olive oil.

In a salad bowl, toss together the Romain, chicken, tomatoes, strawberries, and grapes.

Drizzle on the dressing. Toss. Serve on chilled plates with sourdough bread slices.