Strawberry-Chicken Salad with Buttered Pecans

By ccavaletti

Ingredients

• Buttered Pecans:
• 2 Tbsp butter
• 1 c pecan halves
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• Dressing:
• 2 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• 1 Tbsp sugar
• 1 Tbsp orange juice
• 1/8 tsp freshly ground pepper
• Salad:
• 1 pkg (5 oz) spring mix salad greens
• 3/4 lb sliced rotisserie chicken breast
• 1 c sliced fresh strawberries
• 1 c (4 oz) shredded Swiss cheese
• Salad croutons, optional

Details

Servings 6
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

In a large skillet, melt butter. Add pecans; cook over medium heat until nuts are toasted, about 4 minutes. Stir in salt and pepper. Remove from skillet and set aside to cook.

In a small bowl, whisk dressing ingredients until blended.

For salad, in a large bowl, combine salad greens, chicken, strawberries and cheese.

Drizzle with dressing; toss to coat.

Serve with buttered pecans and, if desired, croutons.

From Taste of Home Magazine, April/May 2016