Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 7 minutes or until toasted and fragrant, stirring halfway through.

Toss together chicken and next 5 ingredients in a large bowl. Add vinaigrette; toss to coat. Sprinkle with pecans, and serve immediately.

Serve over greens if desired.

*1 (8-oz.) can pineapple tidbits, drained, may be substituted.

Orange-Raspberry Vinaigrette

1/2 cup orange marmalade

1/4 cup white balsamic-raspberry blush vinegar

1 medium-size jalapeno pepper, seeded and minced or vidalia onion

2 tablespoons chopped fresh cilantro or parsley, optional

2 tablespoons olive oil, vegetable oil, grape seed or another delicate oil

Juice of 1/2 lemon

Sea salt & freshly ground pepper to taste

Stir together all ingredients. Makes 1 cup.

Note: We tested with Alessi White Balsamic Raspberry Blush Vinegar.