Description
A vibrant summer salad featuring grilled chicken, fresh strawberries, and crunchy pecans served on a bed of mixed greens with a creamy vinaigrette.
Ingredients
Scale
- 2 grilled chicken breasts
- 2 cups mixed greens
- 1 cup strawberries, sliced
- 1/2 cup pecans, chopped
- 1/4 cup pecan butter
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Grill the chicken: Preheat your grill to medium-high heat. Season the chicken breasts generously with salt and pepper. Grill for approximately 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Allow the chicken to rest for 5-10 minutes before slicing it.
- Combine the salad base: In a large mixing bowl, combine mixed greens, sliced strawberries, and chopped pecans. Toss gently to distribute the ingredients.
- Prepare the vinaigrette: In a small bowl, whisk together the pecan butter, balsamic vinegar, olive oil, salt, and pepper until smooth.
- Add the chicken: Add the sliced grilled chicken to the salad mixture and drizzle the vinaigrette over the top.
- Toss the salad to combine ingredients, ensuring that the vinaigrette envelops every mouthful. Serve immediately to enjoy the freshness.
Notes
This salad can be made ahead of time by preparing the chicken and vinaigrette. Assemble just before serving for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg