Grilled Balsamic Chicken Salad with Spiced Pecans

You'll want to double down on sweet and spicy roasted pecans for snacking during the week. Add fresh summer fruits such as blueberries or nectarines to the raspberries.
Preheat a grill pan over medium-high heat. Brush the mold with cooking spray. Sprinkle the chicken evenly with pepper and salt. Transfer the chicken to the skillet; cook for 5 minutes on each side or until tender. Remove the chicken from the pan; let stand for 5 minutes. Cut across the fibers in 1/4-inch thick slices.Place the pecans in a small, dry skillet over medium-high heat; cook for 4 minutes or until lightly browned, stirring frequently. Add the sugar, butter, and hot sauce; cook for 4 minutes or until just coated, stirring frequently. Remove the nut mixture from the pan; allow to cool. Coarsely chop.Combine the oil, vinegar, mustard, and garlic in a bowl, stirring with a whisk. Arrange the arugula on 2 plates. Sprinkle evenly over the chicken, pecan mixture, and raspberries. Top with the balsamic mixture.