Strawberry-Chicken Salad with Buttered Pecans Recipe

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Strawberry-Chicken Salad with Buttered Pecans Recipe
Strawberry-Chicken Salad with Buttered Pecans Recipe photo by Taste of Home
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Strawberry-Chicken Salad with Buttered Pecans Recipe

Read Reviews
2 1 1
Publisher Photo
Having lived in several states in the South, I love tossing pecans into recipes for a little added flavor and crunch. Fresh berries and other nuts round out this hearty salad. —Lisa Varner, El Paso, Texas
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2 tablespoons butter
  • 1 cup pecan halves
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • DRESSING:
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 tablespoon orange juice
  • 1/8 teaspoon freshly ground pepper
  • SALAD:
  • 1 package (5 ounces) spring mix salad greens
  • 3/4 pound sliced rotisserie chicken breast
  • 1 cup sliced fresh strawberries
  • 1 cup (4 ounces) shredded Swiss cheese
  • Salad croutons, optional

Directions

In a large heavy skillet, melt butter. Add pecans; cook over medium heat until nuts are toasted, about 4 minutes. Stir in salt and pepper.
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. Yield: 6 servings.
Originally published as Strawberry-Chicken Salad with Buttered Pecans in Taste of Home April/May 2016, p78

Nutritional Facts

1 serving (calculated without croutons): 392 calories, 30g fat (8g saturated fat), 77mg cholesterol, 210mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 24g protein.

  • 2 tablespoons butter
  • 1 cup pecan halves
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • DRESSING:
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 tablespoon orange juice
  • 1/8 teaspoon freshly ground pepper
  • SALAD:
  • 1 package (5 ounces) spring mix salad greens
  • 3/4 pound sliced rotisserie chicken breast
  • 1 cup sliced fresh strawberries
  • 1 cup (4 ounces) shredded Swiss cheese
  • Salad croutons, optional
  1. In a large heavy skillet, melt butter. Add pecans; cook over medium heat until nuts are toasted, about 4 minutes. Stir in salt and pepper.
  2. 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. Yield: 6 servings.
Originally published as Strawberry-Chicken Salad with Buttered Pecans in Taste of Home April/May 2016, p78

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Reviews forStrawberry-Chicken Salad with Buttered Pecans

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Selene K User ID: 2103818 255942
Reviewed Oct. 25, 2016

"The salad ingredients were good and easy to prepare. Nothing exceptional however. Liked the crunch of the butter toasted pecans. The dressing was not good at all. Too much oil and too heavy. Seldom do I throw food away, but this dressing I did. Usually I can add something to make it redeemable. Not this time. Sorry. I really wanted to like this."

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