What's for Dinner?

This recipe is from my Better Homes and Gardens Biggest Book of 30 Minute Meals. Sometimes I omit the chicken from the salad and serve this as a side dish.
Fruited Chicken & Brie Salad
3 tablespoons sugar
1/2 cup pecan or walnut halves
6 cups torn butterhead (Bibb or Boston) lettuce*
2 cups cooked chicken cut into strips
1 4 & 1/2-ounce round Brie, chilled and cut in small cubes
2 ripe pears, cut into thin wedges
1/2 cup bottled raspberry vinaigrette or other vinaigrette**


1.) Place sugar in a heavy med. skillet. Cook, with out stirring, over med. high heat until sugar begins to melt, shaking the skillet occasionally. Reduce heat to low. Stir with wooden spoon until sugar is a golden brown and completely melted. (This step happens pretty quickly, so DON'T burn the sugar!! If you do it tastes TERRIBLE!) Add nuts, stirring to coat. Spoon onto buttered foil to cool; break apart.
2.) Divide lettuce evenly among 4 dinner plates. Arrange chicken, Brie, and pears on lettuce. Drizzle with vinaigrette; sprinkle with nuts.

*Kroger sells a butter lettuce that still has a root ball still on it which makes it still alive and it is SOOO yummy! You can find it in the normal produce section.

**The dressing I love the most is T.Marzetti's Raspberry Cabernet Vinaigrette. It only has 70 calories per serving and contains no preservatives! Yay!