Chicken Romaine Salad

• 3 tablespoons butter, melted
• 1 cup chopped pecans
• 1/2 teaspoon salt
• 1/4 cup all-purpose flour
• 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup canola oil
• 7 cups torn romaine
• 1 cup seedless red grapes
• 1/2 cup dried cranberries
• 1/2 cup shredded sharp cheddar cheese
• 1 cup Vidalia onion or honey mustard salad dressing

1. Pour butter into a 15x10x1-in. baking pan; stir in pecans and salt. Bake at 350u0b0 for 10 minutes, stirring twice. Set aside.
2. 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 375u0b0. Fry chicken in batches for 2-3 minutes or until no longer pink, turning occasionally. Drain on paper towels.
3. In a large salad bowl, combine the romaine, grapes, cranberries and cheese. Add chicken and reserved nuts; toss to combine. Serve with dressing.

butter, pecans, salt, allpurpose, chicken breasts, canola oil, torn romaine, red grapes, cranberries, cheddar cheese, vidalia onion

Taken from www.tasteofhome.com/recipes/chicken-romaine-salad/ (may not work)