Chicken Raspberry Pecan Salad

Kneaders Bakery & Cafe Copycat Recipe

8 cups fresh baby spinach greens
3 cooked boneless skinless chicken breasts
1/2 cup feta cheese
1/2 cup raspberries
1/2 cup cinnamon sugar pecans see recipe below
red onion to garnish

In a medium salad bowl, layer the fresh spinach. add the chicken chopped into bite size pieces. Top with the feta cheese, raspberries and flavored pecans. Serve with raspberry vinaigrette dressing.

Cinnamon Sugar Pecans:
1/2 cup sugar
2 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 teaspoon allspice
1 egg white
3 cups pecans

Preheat the oven to 250 degrees. In a medium bowl, beat the egg white until foamy. Add the pecans and toss until well coated. Mix the sugar, cinnamon and salty in a small bowl. Add the spice mixture to the pecans and toss until evenly coated. Spread the pecans in a single layer on a parchment lined baking sheet. Bake for 30 minutes, stirring once. Cool completely. Store in an airtight container for up to 2 weeks.  Serves 4.

No comments:

Post a Comment