This is one of my most beloved summer meals. I recommend getting fresh greens, ideally from a local farm or market because the leaves are so tender and soft when they are just picked. The maple and balsamic in the dressing really accentuate the sweetness of the strawberries and the buttery pecans add a grounding earthy flavor. You can add in some quinoa or any leftover cooked grains you have laying around to make it extra filling.
Strawberry Pecan Salad
Prep time
Cook time
Total time
Serves: 4
INGREDIENTS:
- Salad
- 8 cups mixed greens
- 4 chicken breasts
- 2 cups strawberries sliced
- 1 cup pecans
- ¼ cup green onions julienned
- Dressing
- ¼ cup cold-pressed olive oil
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1 tablespoon stone ground mustard
DIRECTIONS:
- Salad
- Heat the oven to 350º and toast the pecans on a parchment paper lined baking sheet for 10 minutes, flipping halfway through. This is important because it really enhances their flavor and aroma. Set aside until cooled and then add together with the other ingredients.
- Preheat the grill on medium heat. Cut the chicken breasts into approximately 2×2 inch pieces and grill for 7-8 minutes, rotating evenly half-way through, or until cooked through and there is no pink remaining. Alternately you can sautée the pieces in a skillet over the stove on medium high with a bit of oil in the pan. Serve warm over the other salad ingredients, mixed together thoroughly.
- Dressing
- Combine all the dressing ingredients together in a small container and shake until well combined then pour over the salad. Serve while the chicken is still warm.