Ingredients
3 tablespoons butter, melted1 cup chopped pecans1/2 teaspoon salt1/4 cup all-purpose flour1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces1/2 cup canola oil7 cups torn romaine1 cup seedless red grapes1/2 cup dried cranberries1/2 cup shredded sharp cheddar cheese1 cup Vidalia onion or honey mustard salad dressing
Preparation
Pour butter into a 15x10x1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside.
Place flour in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In an electric skillet, heat oil to 375°. Fry chicken in batches for 2-3 minutes or until no longer pink, turning occasionally. Drain on paper towels.
In a large salad bowl, combine the romaine, grapes, cranberries and cheese. Add chicken and reserved nuts; toss to combine. Serve with dressing.
