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