Chicken Berry Pecan Recipe

Prepare the chicken

Pound the 2 chicken breasts to an even thickness (about 1/2 inch) for even cooking. Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Brush each breast lightly with 1 tablespoon olive oil.

Grill the chicken

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

Assemble salad

In a large bowl, combine 6 cups mixed salad greens, 1 cup sliced strawberries, 1/2 cup blueberries, and the thinly sliced Granny Smith apple. Add 3/4 cup shredded Monterey Jack cheese and 1/2 cup candied pecans. Arrange sliced grilled chicken on top.

Toast walnuts: In a small dry skillet over medium heat, toast 2 tablespoons walnut pieces for 2–3 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool slightly.

Make vinaigrette (blender or food processor): Place 1/2 cup raspberries, the toasted 2 tablespoons walnuts, 3 tablespoons red wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a blender or food processor. Pulse to break down the raspberries and walnuts. With the blender running slowly, stream in 6 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens. If the dressing is too thick, add up to 1 tablespoon water to reach desired consistency. Taste and adjust seasoning with extra salt, pepper, or honey as needed.

Alternatively, whisk method: Mash the raspberries in a bowl with the back of a fork, then whisk in vinegar, mustard, honey, salt and pepper. Slowly whisk in olive oil until emulsified, and stir in finely chopped toasted walnuts.

Dress and serve: Drizzle vinaigrette over the assembled salad just before serving (start with about 3–4 tablespoons, toss gently, and add more to taste). Garnish with any extra candied pecans or whole raspberries if desired. Serve immediately.