Strawberry Chicken Recipe

Prepare marinade and marinate chicken

In a bowl or resealable bag combine 3 tbsp olive oil, 2 tbsp lemon juice, 2 tsp minced garlic, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk or shake until emulsified. Add 1 lb chicken breasts (if thick, butterfly or pound to even thickness about 3/4 inch). Marinate in the refrigerator for at least 30 minutes and up to 4 hours.

Grill the chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Remove chicken from marinade and let excess drip off. Oil grill grates lightly. Grill chicken 4–6 minutes per side (time varies by thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes before slicing thinly across the grain into 1/4-inch slices.

Make candied pecans

In a medium skillet over medium heat melt 1 tbsp butter. Add 1 cup pecan halves and toast 2 minutes, stirring. Add 1 tbsp brown sugar and 1 tsp sea salt; continue to cook, stirring constantly, until sugar melts and coats pecans, about 1–2 minutes. Spread pecans on parchment to cool and separate. (Alternatively use store-bought caramelized pecans.)

Whisk vinaigrette

In a small jar or bowl combine 3 tbsp extra-virgin olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1 tsp salt and 1/2 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or sweetness; add more vinegar if too sweet or more honey if desired.

Place 6 cups of mixed farmers' market greens in a large bowl or platter and toss lightly with about 2 tbsp of the honey vinaigrette to lightly coat the leaves.

Arrange the sliced grilled chicken over the greens in an even layer.

Scatter 1 cup sliced fresh strawberries over the salad, then sprinkle 1 cup caramelized pecans and 1 oz crumbled blue cheese evenly across the top.

Drizzle remaining vinaigrette (or serve on the side) to taste. Garnish with 2 tbsp sliced chives or basil. Serve immediately so greens remain crisp and pecans stay crunchy.