Strawberry Salad Recipe
Grilled chicken served over a bed of baby spinach, candied pecans, seasoned red onions, strawberries, and goat cheese with pomegranate vinaigrette.
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Ingredients
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Salad
Candied Pecans
Seasoned Red Onions
Pomegranate Vinaigrette
Chicken Seasoning (for grilling)
Method
Candied Pecans
- 1
Toast and candy pecans
Line a small baking sheet with parchment. In a medium skillet over medium heat, melt 1 tsp butter. Add 1 cup pecan halves and 2 tbs granulated sugar. Stir constantly for 3–5 minutes until sugar melts and coats the pecans and they smell toasted. Immediately transfer pecans to the prepared sheet, separate with a fork, and let cool. Sprinkle with a pinch of salt while still warm. Once cool, coarsely chop if desired.
Seasoned Red Onions
- 2
Quick-pickle onions
Place 1/2 cup thinly sliced red onion in a small bowl. Add 1 tbs apple cider vinegar, 1 tbs water, 1/2 tsp sugar and 1/4 tsp salt. Toss to combine, pressing the onions down so they are submerged. Let sit at room temperature for at least 10 minutes (up to 30 minutes) to mellow the bite. Drain before using if excess liquid remains.
Pomegranate Vinaigrette
- 3
Make the dressing
In a jar or small bowl, combine 1/2 cup pomegranate juice, 2 tsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake while slowly adding 1/4 cup extra-virgin olive oil until emulsified. Taste and adjust seasoning or sweetness as desired. Refrigerate until ready to use; bring to room temperature and shake before dressing the salad.
Grilled Chicken
- 4
Season and grill chicken
Pat 2 chicken breasts dry. Rub with 1 tbs olive oil and season with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika. Preheat grill or grill pan to medium-high. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice thinly across the grain.
Salad Assembly
- 5
Assemble and dress the salad
In a large bowl or on individual plates, spread 6 cups baby spinach. Halve or slice 2 cups fresh strawberries and scatter over the spinach. Add the quick-pickled red onions (drained) and 3/4 cup candied pecans. Crumble 4 oz goat cheese evenly over the salad. Top with sliced grilled chicken. Drizzle 3–4 tbs pomegranate vinaigrette over the assembled salad (or serve extra on the side). Gently toss to combine if serving family-style, or leave composed on plates. Serve immediately.