Chicken Berry Pecan Recipe
grilled chicken, mixed greens, strawberries, blueberries, granny smith apples, candied pecans, jack, raspberry walnut vinaigrette
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Ingredients
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Salad Base
Chicken
Candied Pecans
Raspberry Walnut Vinaigrette
Method
Chicken
Prepare and marinate
Pat chicken breasts dry and, if thick, butterfly or pound to an even 3/4" thickness. In a small bowl combine 1 tablespoon olive oil, garlic powder, onion powder, dried thyme, 3/4 tsp salt and 1/2 tsp black pepper. Brush or rub the mixture evenly over both sides of the chicken. Let rest 10 minutes at room temperature while you heat the grill or skillet.
Grill the chicken
Preheat grill to medium-high (about 400°F / 200°C) or heat a grill pan/skillet over medium-high heat. Lightly oil the grates or pan. Grill chicken 4–6 minutes per side, flipping once, until internal temperature reaches 165°F (74°C) or juices run clear. Remove from heat and let rest 5 minutes, then slice thinly across the grain into 1/4" strips.
Candied Pecans
In a small nonstick skillet over medium heat melt 1 teaspoon butter. Add pecan halves and 2 tablespoons sugar and toss continuously for 3–4 minutes until sugar melts and coats the pecans and they become fragrant. Add a pinch of salt and toss to combine. Transfer pecans to a piece of parchment or a plate to cool and separate. Cool completely before adding to the salad so they stay crunchy.
Raspberry Walnut Vinaigrette
Place 1/2 cup raspberries, 2 tablespoons red wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper into a blender or food processor. Pulse until smooth.
With the blender running, slowly stream in 3 tablespoons walnut oil to emulsify. If the dressing is too thick, add up to 1 tablespoon water to reach desired consistency. Taste and adjust seasoning—add more honey for sweetness or vinegar for brightness. Strain through a fine-mesh sieve for a smoother vinaigrette if desired.
Salad Assembly
Place 6 cups mixed greens in a large bowl or divide among plates. Arrange sliced Granny Smith apple, 1 cup quartered strawberries and 1/2 cup blueberries evenly over the greens.
Scatter 1/2 cup shredded Monterey Jack over the salad and sprinkle cooled candied pecans (about 3/4 cup) on top.
Top each salad with sliced grilled chicken (divide chicken evenly between servings). Drizzle the raspberry walnut vinaigrette over the salads (about 2–3 tablespoons per serving) or serve on the side.
Gently toss just before eating to coat the ingredients, or leave lightly dressed so fruit and pecans retain texture. Serve immediately.