Chicken Berry Pecan Salad 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
Chicken Marinade & Cooking
Raspberry Walnut Vinaigrette
Method
Chicken Marinade & Cooking
- 1
Marinate chicken
In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove and 1/2 tsp dried oregano. Season the chicken breasts with 1 tsp kosher salt and 1/2 tsp black pepper, then add to the marinade and coat evenly. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.
- 2
Cook chicken
Preheat a grill or grill pan over medium-high heat and oil the grates. Grill chicken 5–7 minutes per side, until internal temperature reaches 74°C (165°F) and juices run clear. Remove from heat and let rest on a cutting board for 5–7 minutes, then slice thinly across the grain.
Raspberry Walnut Vinaigrette
- 3
In a small bowl or jar combine 3 tbs raspberry vinegar, 4 tbs walnut oil, 1 tsp Dijon mustard, 1 tsp honey, and 1 tbs finely minced shallot. Whisk or shake vigorously until emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust sweetness or acidity as desired. Keep refrigerated until ready to use and bring to room temperature before dressing salad.
Salad Assembly
- 4
Place 6 cups mixed greens in a large bowl or divide between 4 plates.
- 5
Add 1 cup halved strawberries, 3/4 cup blueberries, and the thinly sliced Granny Smith apple across the greens.
- 6
Scatter 3/4 cup shredded or sliced Jack cheese and 1/2 cup candied pecans over the fruit and greens.
- 7
Top with the sliced grilled chicken, distributing evenly.
- 8
Drizzle the raspberry walnut vinaigrette over the salads (about 2–3 tbs per salad, or to taste). Gently toss on each plate or toss the bowl to combine, taking care not to bruise the fruit.
- 9
Serve immediately. Optionally garnish with extra pecans or a few whole berries.
