Nutty Chicken Dinner Salad


*All ingredients Organic

bag (10 oz) organic frozen raspberries 

½ cup oil and vinegar dressing

¼ cup chopped pecans

tablespoon packed brown sugar

tablespoons mayonnaise or salad dressing 

tablespoons maple-flavored syrup or real maple syrup

cinnamon crunchy granola bars (2 pouches from 8.9-oz box), finely crushed (3/4 cup)


lb uncooked chicken breast tenders (not breaded)

½ teaspoon salt

1/8 teaspoon pepper

tablespoon coconut oil

bag (10 oz) or 2 bags (5 oz each) mixed baby salad greens

½ cup thinly sliced red onion

slices (3/4 to 1 oz each) Swiss cheese, cut into thin julienne strips 

¼ cup pecan halves, toasted ** or glazed



Spread 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.


Place 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.


In 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.


In 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.