Wo-chicken Berry Pecan Salad Recipe

Bring the chicken to room temperature for 15 minutes. Rinse and drain mixed salad greens, spin dry or pat dry with paper towels. Wash berries and pat dry. Thinly slice the red onion and roughly chop toasted pecans if not pre-chopped.

If pecans are not toasted, heat a small skillet over medium heat and add pecans. Toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove to a plate to cool.

Season and Sear

Pat chicken breasts dry with paper towels. Rub both sides with 1 tablespoon olive oil, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/2 tsp black pepper.

Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add the chicken and sear undisturbed 4–5 minutes until golden brown. Flip and reduce heat to medium; cook another 5–7 minutes until internal temperature reaches 165°F (74°C). If breasts are thick, cover and cook an additional 2–3 minutes or finish in a 375°F (190°C) oven for 6–8 minutes.

Remove chicken to a cutting board and let rest 5–8 minutes to retain juices. Slice thinly against the grain just before assembling salad.

In a jar or small bowl combine 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 1.5 tablespoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk to combine.

Slowly drizzle in 1/4 cup extra-virgin olive oil while whisking constantly (or secure jar lid and shake vigorously) until the vinaigrette emulsifies. Taste and adjust sweetness or acidity: add additional honey or balsamic in 1/2 teaspoon increments if desired.

In a large bowl, combine the mixed salad greens, berries, dried cranberries, thinly sliced red onion, and toasted pecans. Toss gently to mix the ingredients evenly.

Drizzle about two-thirds of the vinaigrette over the salad and toss gently to coat. Reserve the remaining dressing to serve at the table in case more is desired.

Arrange sliced warm chicken over the top of the dressed salad. Sprinkle optional crumbled goat cheese or feta and torn basil or mint leaves if using.

Serve immediately with additional dressing on the side.