Pecan Chicken Salad Recipe

Prepare fruit

Place the diced mango and peach in a blender or food processor. If fruit is very ripe and juicy, drain off excess juice into a measuring cup and reserve a tablespoon for the dressing if needed.

Add the white wine vinegar, honey, Dijon mustard, lime juice, salt and black pepper to the blender with the fruit.

Pulse to combine until the fruit is smooth but still slightly textured (about 20–30 seconds).

With the blender running on low speed, slowly stream in the olive oil to emulsify. If the dressing is too thick, add cold water 1 tablespoon at a time until it reaches a pourable vinaigrette consistency (about 1–2 tbs). Taste and adjust seasoning with more salt, pepper or honey as needed.

Transfer dressing to a jar and chill if not using immediately. Dressing can be made up to 48 hours ahead and refrigerated; bring to room temperature and shake before using.

Toast the pecans in a small dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove from heat and roughly chop once cool.

If the chicken is not already seasoned/cooked: season 2 chicken breasts with salt and pepper and cook in a skillet with 1 tablespoon olive oil over medium heat until internal temperature reaches 165°F (6–8 minutes per side depending on thickness). Let rest 5 minutes, then shred or dice. (If using leftover rotisserie chicken, simply shred into 2 cups.)

Place the mixed greens in a large bowl or divide between two plates (serving suggestion below). Scatter the tomato wedges, sliced avocado, and thinly sliced red onion over the greens.

Top the salad with the shredded/diced chicken, toasted pecans and crumbled bleu cheese.

Drizzle 2–3 tablespoons of the mango-peach vinaigrette over the salad per serving (or toss the greens lightly with vinaigrette to coat). Start with less dressing and add more to taste. Season with freshly ground black pepper and a light pinch of salt if needed.

Serve immediately so avocado stays fresh. Leftover dressing keeps 2–3 days refrigerated; assembled salad is best eaten immediately.