Chicken Berry Pecan Recipe

Wash and dry the mixed greens and fruit. Place 6 cups of mixed greens in a large serving bowl or divide among 4 plates.

Core the Granny Smith apple, cut into quarters, then thinly slice each quarter into 1/8–1/4-inch slices or small matchsticks. To prevent browning, toss apple slices with 1 teaspoon lemon juice if desired and arrange over the greens.

Hull and quarter the strawberries (or slice if large). Scatter the 1 cup strawberries and 1/2 cup blueberries evenly over the greens.

Sprinkle the shredded Monterey Jack cheese (3/4 cup) evenly across the salads.

Pound the chicken breasts to even thickness (about 1/2 inch) or butterfly if thick. Pat dry with paper towels.

In a small bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Rub the mixture evenly over both sides of the chicken breasts. Let rest 10 minutes at room temperature (or refrigerate up to 2 hours).

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grates or pan lightly.

Grill the chicken 4–6 minutes per side, until an internal temperature of 165°F (74°C) is reached and juices run clear. Remove from heat and let rest 5 minutes, then slice the breasts into 1/2-inch strips or bite-sized pieces.

Arrange the sliced grilled chicken over the prepared greens and fruit.

In a small skillet over medium heat, melt 1 tsp unsalted butter. Add 3/4 cup pecan halves and 2 tbs granulated sugar. Stir constantly for 3–4 minutes until sugar melts and coats the nuts and pecans become aromatic and lightly toasted.

Transfer pecans to a piece of parchment or a plate and separate them so they cool without clumping. Sprinkle 1/4 tsp sea salt over them while warm. Once cooled, break any large clusters into bite-sized pieces and scatter over the salad (reserve a few for garnish).

If using frozen raspberries, thaw slightly. In a blender or food processor, combine 1/2 cup raspberries, 2 tbs walnut oil, 2 tbs olive oil, 2 tbs red wine vinegar, 1 tbs honey, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper.

Blend until smooth. Taste and adjust seasoning. If the dressing is too thick, add up to 1 tablespoon water and blend briefly to reach desired consistency.

Strain the dressing through a fine-mesh sieve into a bowl to remove seeds for a smoother vinaigrette (optional). Whisk or shake the dressing to recombine before serving.

Dress the salad: drizzle vinaigrette over each assembled salad just before serving (about 2–3 tbs per serving), or serve the vinaigrette on the side.

Divide the salad among 4 plates if not already plated. Top each portion with grilled chicken slices and a generous sprinkle of candied pecans.

Add extra berries or apple slices for garnish as desired. Serve immediately so greens stay crisp.