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Strawberry Chicken Salad with Buttered Pecans

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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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