Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas 
Yield
Serves 2 (serving size: about 2 1/2 cups salad and 1 1/2 tbsp. dressing)

You'll want to double the sweet and spicy sautéed pecans for snacking during the week. Sub fresh summer fruit like blueberries or nectarines for the raspberries.

How to Make It

Step 1

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut across the grain into 1/4-inch-thick slices.

Step 2

Place pecans in a small, dry skillet over medium heat; cook 4 minutes or until lightly toasted, stirring frequently. Stir in sugar, butter, and hot sauce; cook 4 minutes or until coated, stirring frequently. Remove pecan mixture from pan; cool. Coarsely chop.

Step 3

Combine oil, vinegar, mustard, and garlic in a bowl, stirring with a whisk. Divide arugula between 2 plates. Top evenly with chicken, pecan mixture, and raspberries. Drizzle balsamic mixture over top.

Ratings & Reviews

Eh...but I will try again.

Susan
September 25, 2016
I really liked the idea of this recipe but I was disappointed in the outcome. I'm sure a better chef than me would not have had these problems, but the chicken was underdone (despite the outside looking overdone) and the pecans were slightly burned. I'm not sure how I could have messed up the dressing though since it was simply mixing ingredients together but it was bad. With that said, I will try again. Next time I will slice the chicken in half so it's not so thick, and I will not over-cook the pecans (will do 3-4 minutes after adding sugar, etc instead of the five minutes that the recipe states). I will not try the dressing again though. I'll either try a different dressing recipe or will just use our favorite store bought dressing, Kraft Olive Oil Vinaigrette. I also added craisins (because we didn't have raspberries) and thinly sliced onion.

keeper

llriddle
January 06, 2017
The whole family loved it.  My son especially loved the dressing, and have used it seperately on other salads.  Great & tasty recipe!

Really like this except.........

Jojano
May 25, 2017
I had the same problem as another reviewer with the pecans. First batch (yes I had to make it twice!) I toasted as instructed then mixed in the brown sugar, hot sauce and butter and in no time flat it was burned. I threw it away and decided I must have over toasted that time so made it again. This time I barely toasted the pecans but as soon as I added the butter and brown sugar it burned again! They weren't as burned as the first batch so I used them but they were a sticky goopy mess. Everything else about the salad was great so I will make it again but I think I'll use a different spiced pecan recipe next time. Foodandwine.com has a recipe, Sweet Potato Gratin with Chile-Spiced Pecans, and those pecans are wonderful.