Strawberry Chicken Salad with Buttered Pecans

Strawberry Chicken Salad with Buttered Pecans

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    T. butter

  • 1

    cup pecan halves

  • ¼

    t. salt

  • t. freshly ground pepper

  • Dressing:

  • 2

    T. balsamic vinegar

  • 2

    T. olive oil

  • 1

    T. sugar

  • 1

    T. orange juice

  • t. freshly ground pepper

  • Salad:

  • 1

    pkg. (5 oz) spring mix salad greens

  • ¾

    lb. sliced rotisserie chicken breast

  • 1

    cup sliced fresh strawberries

  • 1

    Cup (4 oz) shredded Swiss cheese

  • Salad croutons, optional

Directions

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 cool. 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.


Nutrition

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