Grilled Balsamic Chicken Salad With Spiced Pecans

• 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.

cooking spray, skinless, freshly ground black pepper, kosher salt, pecan halves, light brown sugar, butter, hot sauce, extravirgin olive oil, balsamic vinegar, mustard, garlic, arugula, fresh raspberries

Taken from www.myrecipes.com/recipe/grilled-balsamic-chicken-salad-spiced-pecans (may not work)