Ingredients

1 bag (10 ounces) frozen raspberries
1/2 cup oil and vinegar dressing
1/4 cup chopped pecans
1 tablespoon packed brown sugar
2 tablespoons mayonnaise or salad dressing
2 tablespoons maple-flavored syrup or real maple syrup
4 cinnamon-flavored crunchy granola bars , finely crushed ( 3/4 cup)
1 egg
1 pound uncooked chicken breast tenders (not breaded)
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons vegetable oil
1 10-ounce bag or 2 5-ounce bags mixed baby salad greens
1/2 cup thinly sliced red onion
2 slices ( 3/4 to 1 ounce each) Swiss cheese, cut into thin julienne strips
1/4 cup pecan halves, toasted or glazed

Spread frozen raspberries on paper towel; let stand to thaw while making dressing and salad. In small bowl, mix vinegar dressing, pecans, brown sugar, mayonnaise and syrup with wire whisk until well blended. Refrigerate until serving time.
Place finely crushed granola bars on paper plate or in pie plate. In shallow bowl or another pie plate, beat egg with fork. Sprinkle chicken with salt and pepper.
In 12-inch nonstick skillet, heat oil over medium heat. Add chicken to beaten egg; stir to coat. Dip each chicken strip lightly into crushed granola bars; add to skillet. Cook 6 to 8 minutes, turning once, until chicken is no longer pink in center and browned on all sides. Remove from skillet; drain on paper towels.
In large serving bowl, mix salad greens, onion, cheese and thawed raspberries. Toss, adding only enough dressing to evenly coat ingredients. Arrange greens on individual plates. Place chicken evenly over greens. Arrange pecan halves on top. Drizzle with remaining dressing. Serves 4.

For Utah's altitude: Cook chicken over medium-high heat.
Nutrition information per serving: 750 calories; 440 calories from fat; 49 total fat grams; 140 mg cholesterol, 810 mg sodium, 44 grams carbohydrate, 35 grams protein .

Directions

Notes: To crush granola bars, unwrap and place in small resealable food-storage plastic bag; use rolling pin to finely crush bars.

To toast pecans, bake uncovered in ungreased shallow pan in 350 F oven about 10 minutes, stirring occasionally, until golden brown.