Brunch YUMM! Grilled Balsamic Chicken Salad with Spiced Pecans #fitfam

Grilled Chicken SaladBruch is not only about eggs and waffles, NOPE! A cool and filling salad can give your brunch a lot of punch!


Cooking spray

2 (6-oz.) skinless, boneless chicken breast halves

1/4 teaspoon freshly ground black pepper

1/8 teaspoon kosher salt

3 tablespoons pecan halves

1 tablespoon light brown sugar

1 teaspoon butter

1/4 teaspoon hot sauce (such as Tabasco)

4 teaspoons extra-virgin olive oil

1 1/2 teaspoons balsamic vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon minced garlic

4 cups arugula leaves

1/2 cup fresh raspberries


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.

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.

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.




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