Description
A vibrant salad combining grilled chicken, sweet strawberries, and crunchy pecans, all drizzled with a creamy vinaigrette.
Ingredients
Scale
- 1 Grilled Chicken Breast
- 2 cups Fresh Strawberries, halved
- 1 cup Pecans, toasted
- 4 cups Mixed Salad Greens (arugula, spinach, romaine)
- 1/2 cup Cream
- 2 tablespoons Pecan Butter
- 1/4 cup Olive Oil
- 2 tablespoons Vinegar (balsamic recommended)
- Salt & Pepper to taste
Instructions
- Grill the Chicken: Preheat your grill to medium-high heat and season the chicken breast with salt and pepper. Grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Once cooked through, let it rest for a few minutes before slicing it into juicy pieces.
- Prepare the Salad Base: In a large mixing bowl, combine your mixed salad greens, halved strawberries, and toasted pecans. Gently toss these ingredients to mix, allowing the flavors to intermingle beautifully.
- Make the Vinaigrette: In a smaller bowl, whisk together the cream, pecan butter, olive oil, vinegar, salt, and pepper. Whisk until smooth and creamy—this dressing will add richness to every bite.
- Assemble the Salad: Drizzle the vinaigrette over the salad mixture and toss gently until everything is evenly coated. Finally, artfully arrange the sliced grilled chicken on top to add an inviting touch.
- Serve Immediately: Enjoy the salad while the chicken is still warm, allowing the contrasting temperatures to delight your taste buds.
Notes
Consider using rotisserie chicken for a quicker preparation. Dress the salad just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: salad, chicken, strawberries, pecans, healthy, summer, grill