Chicken, Pecan & Cherry Salad Recipe

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Chicken, Pecan & Cherry Salad Recipe
Chicken, Pecan & Cherry Salad Recipe photo by Taste of Home
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Chicken, Pecan & Cherry Salad Recipe

Read Reviews
5 1 1
Publisher Photo
Already cooked chicken strips make this a super easy meal when I'm trying to get dinner on the table in a hurry. Grabbing 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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 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
  • VINAIGRETTE:
  • 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

Directions

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.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Chicken, Pecan & Cherry Salad in Simple & Delicious August/September 2013, p24

Nutritional Facts

2-1/2 cups: 414 calories, 32g fat (5g saturated fat), 59mg cholesterol, 1104mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 23g protein.

  • 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
  • VINAIGRETTE:
  • 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
  1. 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.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Chicken, Pecan & Cherry Salad in Simple & Delicious August/September 2013, p24

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llabmik User ID: 251179 133595
Reviewed Jul. 10, 2013

"My family loved this salad, I used purchased bagged lettuce blend and substituted homemade grilled chicken breast for the bagged strips. I also substituted fresh cherries, chopped for the dried cherries. It was so delicious and refreshing!"

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