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Strawberry-Chicken Salad with Buttered Pecans

TOTAL TIME: Prep/Total Time: 15 min. YIELD: 6 servings.
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

Ingredients

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

Directions

  • 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.

Nutrition 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.

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