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Rosemary Grilled Chicken Salad with Berries and Honey Glazed Pecans


I love Zupas! If you haven’t heard of Zupas it is a soup/salad/sandwich restaurant located throughout Utah, Nevada, and Arizona. The closest one to me is about an hour away so when we get to go it’s a special treat! The first time I tried their “Nuts about Berries” salad I was hooked. I ALWAYS get it no matter how many times I try to talk myself into trying something new while I wait in line to order. Since I don’t get to go very often I decided to try and create something to satisfy my “Nuts about Berries” salad. The salad at Zupas has almonds but I love pecans so I went with those. Instead of toasting the pecans with sugar I decided to give it a cinnamon honey glaze and it was perfect for my taste buds. Enjoy!

Makes 2 large salads


4-6 chicken tenders

2 large handfuls of red leaf lettuce

2 large handfuls of green leaf lettuce

raspberries, washed

blueberries, washed

Glazed pecans:

1/3 cup chopped pecans

1 Tbs honey

1/4 tsp-1/2 tsp cinnamon (to taste)


Season the chicken tenders with dried rosemary and grill on an outdoor grill until cooked through, set aside. Toss the red leaf and the green leaf together and separate on plates with desired amount. Sprinkle salad with desired amount of raspberries and blueberries and set aside while you glaze the pecans. 

Place parchment paper on a round cake pan and turn oven to broil. Pour honey into a small microwave safe bowl. Microwave for 5-10 seconds until runny. Add cinnamon and stir until you can no longer see powder from the cinnamon. Add pecans to the bowl and stir until well coated. Put pecan mixture on the parchment paper and put in the oven on broil. Broil for 2 1/2-3 minutes. Check at 2 1/2 to make sure not to burn. Sprinkle pecans over salad and drizzle with raspberry vinaigrette dressing. Serve with Oregano Garlic Knots if desired. 





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