Line a small baking sheet with parchment paper. In a nonstick skillet over medium heat, add pecans, sugar and butter. Cook, stirring constantly, until sugar melts and coats the pecans and they become fragrant, about 3–4 minutes. Immediately spread the pecans onto the prepared sheet in a single layer and sprinkle with sea salt. Let cool completely, then roughly chop if desired. Set aside.

Grilled Chicken

Prep and pound (optional)

If chicken breasts are uneven in thickness, place between plastic wrap and gently pound to an even thickness (about 3/4 inch) so they cook evenly.

Season

Pat chicken dry with paper towels. Rub each breast with olive oil and season both sides with kosher salt, black pepper and garlic powder.

Grill

Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest on a cutting board for 5 minutes, then slice thinly against the grain into strips.

Dressing

Prepare vinaigrette

Whisk Steen’s® vinaigrette in a small bowl and taste. If you prefer a slightly looser dressing, whisk in up to 1 teaspoon extra virgin olive oil. Season with a pinch of freshly ground black pepper. Set aside.

Assemble Salad

In a large bowl or on individual plates, arrange mixed greens. Scatter sliced strawberries and blueberries evenly over the greens. Add bleu cheese crumbles and roughly chopped candied pecans.

Top salad with sliced grilled chicken arranged across the top.

Drizzle the Steen’s® vinaigrette over the salad (about 2 tablespoons per serving) just before serving, or serve dressing on the side. Gently toss to combine if serving family-style. Adjust seasoning with salt and pepper to taste.