Wo-chicken Berry Pecan Salad Recipe

Pound and Season

Pat the chicken breasts dry with paper towels. If breasts are uneven, place each between plastic wrap and pound to an even thickness (about 1/2 inch). Rub both sides with 1.5 tbs olive oil, garlic powder, 1 tsp salt, and 1/2 tsp black pepper.

Cook

Heat a large skillet over medium-high heat until hot. Add a thin film of oil or use the chicken's oil rub. Cook chicken 5–6 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Remove to a cutting board and let rest 5 minutes, then slice thinly across the grain into 1/4-inch slices.

Place pecan halves in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove to a plate to cool, then roughly chop.

In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 2 tbs white balsamic vinegar, 1.5 tbs honey, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk vigorously (or shake in a jar) until emulsified and honey is fully dissolved. Taste and adjust balance of sweet/tart/salt as desired.

In a large bowl, combine 6 cups mixed greens and 2 cups torn red leaf lettuce. Toss gently to blend.

Add 1 cup quartered strawberries and 3/4 cup blueberries to the greens, distributing evenly.

Add 3/4 cup toasted chopped pecans and 1/2 cup crumbled feta cheese, reserving a small pinch of pecans and cheese for garnish.

Place sliced chicken on top of the salad in an even layer.

Drizzle about half of the dressing over the assembled salad (you can reserve the rest to serve on the side). Toss lightly and gently to coat leaves and distribute toppings. Taste and add more dressing if desired.

Finish with 1 tsp lemon zest and scatter the thinly sliced basil leaves on top. Garnish with reserved pecans and feta.

Divide the salad among 4 plates or bowls and serve immediately so greens remain crisp. Offer additional dressing at the table.