Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 1/2 cup pecan halves

  3. 2 tablespoons sugar

  4. 3/4 cup all-purpose flour

  5. 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon

  6. 1 tablespoon grated lemon peel

  7. 2 eggs

  8. 1 pound boneless skinless chicken breast, cut into 1-inch strips

  9. 2 tablespoons canola oil

  10. 4 cups spring mix salad greens

  11. 1 cup torn Bibb or Boston lettuce

  12. 1/2 cup raspberry vinaigrette

  13. 2 cups fresh or frozen unsweetened raspberries

Instructions Jump to Ingredients ↑

  1. In a small skillet, melt butter. Add pecans and cook over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Transfer to a greased foil-lined baking sheet; cool completely. In a large resealable bag, combine the flour, tarragon and lemon peel. In a shallow bowl, beat the eggs. Add chicken strips to flour mixture in batches; seal and shake to coat. Dip in eggs, then return to bag and coat again. In a large skillet over medium heat, cook chicken in oil for 6-8 minutes or until no longer pink. Break the pecans apart. Toss the greens and lettuce with vinaigrette; arrange on individual plates. Top with raspberries, chicken strips and pecans. Yield: 4 servings.


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