Strawberry Chicken Salad with Buttered Pecans
By cindygwest
Rate this recipe
4.7/5
(6 Votes)
Ingredients
- Dressing:
- 2 T. butter
- 1 cup pecan halves
- 1/4 t. salt
- 1/8 t. freshly ground pepper
- 2 T. balsamic vinegar
- 2 T. olive oil
- 1 T. sugar
- 1 T. orange juice
- 1/8 t. freshly ground pepper
- Salad:
- 1 pkg. (5 oz) spring mix salad greens
- 3/4 lb. sliced rotisserie chicken breast
- 1 cup sliced fresh strawberries
- 1 Cup (4 oz) shredded Swiss cheese
- Salad croutons, optional
Details
Adapted from tasteofhome.com
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 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.
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