Description
A refreshing salad balancing smoky grilled chicken with sweet strawberries and crunchy toasted pecans, drizzled with a nutty Pecan Butter Vinaigrette.
Ingredients
Scale
- 2 grilled chicken breasts, sliced
- 2 cups fresh spinach or mixed greens
- 1 cup strawberries, sliced
- 1/2 cup pecans, toasted
- 1/4 cup Pecan Butter Vinaigrette
Instructions
- Prepare the chicken. Season breasts with salt, pepper, and a light drizzle of olive oil. Grill over medium-high heat 4–6 minutes per side until cooked through. Let rest 5 minutes, then slice thinly.
- Toast the pecans. Heat a dry skillet over medium heat. Add pecans and toast, stirring often, until fragrant and slightly darker—about 3–5 minutes.
- Prep the produce. Rinse spinach or greens and spin dry. Hull and slice strawberries evenly.
- Assemble the salad. In a large bowl, layer greens, sliced chicken, strawberries, and toasted pecans. Drizzle the Pecan Butter Vinaigrette over and toss gently.
- Serve immediately while the chicken is warm and the greens are crisp.
Notes
Marinate chicken for better flavor. Store components separately for freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg