Delicious Mediterranean dish with pecan-crusted chicken on salad greens. Add some grapes and a drizzle of Spectrum® Organic Garlic & Chili Sesame Oil for twist of sweet and spicy! Recipe at
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Zesty Pecan-Crusted Chicken and Grapes on Salad Greens

Course Salad
Cuisine Mediterranean
Servings 6


  • 1/4 cup chopped pecans
  • 1 tsp chili powder
  • 1/4 cup olive oil
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 12 ounces seedless grapes, sliced
  • 6 cups salad greens, chopped
  • constellation tomatoes, halved (optional)
  • Spectrum Organic Cold Infused Garlic and Chili Sesame Oil


  • Preheat oven to 400.
  • In a blender*, mix the chopped nuts, chili powder and oil.  When the mixture is thoroughly combined, pour it into a shallow bowl.
  • Brush the pecan mixture onto chicken and place on racked baking dish.  Roast for 40-50 minutes until the chicken is thoroughly cooked.
  • Remove chicken from oven and thinly slice.  Slice grapes, tomatoes (optional), cut or tear salad greens.
  • Fan the chicken over 1 cup of salad greens and add grapes and tomatoes (optional).


*I used my Oskar Jr. Chopper Plus.