<http://schema.org/recipeInstructions>
" Cook pecans in a large nonstick skillet over medium-high heat, shaking pan occasionally, 2 minutes or until lightly toasted.  Remove to a plate. Sprinkle tenders with salt and pepper.\u00A0 Heat 1 teaspoon oil in same skillet.\u00A0 Add onion and saute over high\u00A0heat 2 minutes or until lightly colored and crisp-tender. Add to plate with pecans. Heat remaining 2 tsp oil in skillet, add tenders, and cook over medium-high heat 2 minutes per side until lightly colored and cooked through.\u00A0Reduce heat to low; add salad dressing and stir until chicken is coated.\u00A0Remove from heat. Arrange spinach on individual serving plates. Top with the chicken, onions, and pecans.\u00A0Garnish with raspberries."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9317/warm-raspberry-pecan-chicken-salad-121078/?src=shelter_footer>