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Chicken, Pecan & Cherry Salad

 Chicken, Pecan & Cherry Salad
Already cooked chicken strips make this a super easy meal when I'm trying to get dinner on the table in a hurry. A rotisserie chicken from the grocery store is another road to take when time is short and hungry family members surround the table! —Kellie Mulleavy, Lambertville, Michigan
4 ServingsPrep/Total Time: 10 min.


  • 8 cups torn mixed salad greens
  • 2 packages (6 ounces each) ready-to-use grilled chicken breast strips
  • 1/3 cup chopped pecans, toasted
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons dried cherries
  • 2 tablespoons balsamic vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 6 tablespoons olive oil


  • In a large bowl, combine the first five ingredients. In a small bowl,
  • whisk the first six vinaigrette ingredients; gradually whisk in oil
  • until blended. Pour over salad; toss to coat. Yield: 4 servings.
Nutritional Facts: 2-1/2 cups equals 414 calories, 32 g fat (5 g saturated fat), 59 mg cholesterol, 1,104 mg sodium, 11 g carbohydrate, 3 g fiber, 23 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Chicken, Pecan & Cherry Salad (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.