Chicken Berry Pecan 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
Raspberry Walnut Vinaigrette
Method
Salad
Prepare and Grill Chicken
Pat chicken breasts dry. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly brush each breast with 1 tablespoon olive oil. Preheat a grill or grill pan over medium-high heat until hot. Grill chicken 5-7 minutes per side (or until internal temperature reaches 165°F / 74°C), turning once. Remove from heat and let rest on a cutting board for 5 minutes, then slice thinly against the grain into strips.
Prepare Fruit and Cheese
While chicken cooks, hull and slice strawberries, rinse blueberries, core and thinly slice the Granny Smith apple. To prevent the apple from browning and to add brightness, toss the slices with 1 teaspoon lemon juice. Measure out shredded Monterey Jack cheese and candied pecans.
Assemble Salad
Divide 6 cups mixed salad greens between two large plates or bowls (serves 2). Arrange sliced grilled chicken over the greens. Scatter 1 cup sliced strawberries, 3/4 cup blueberries, and the sliced Granny Smith apple across the salad. Sprinkle 1/2 cup shredded Monterey Jack and 1/2 cup candied pecans evenly over each salad.
Raspberry Walnut Vinaigrette
Toast the walnuts in a small dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Remove and let cool slightly.
Place 1/2 cup raspberries, 2 tablespoons toasted walnut pieces, 2 tablespoons red wine vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a blender or small food processor. Pulse until combined and mostly smooth.
With the blender running on low, slowly drizzle in 4 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning (add a touch more honey for sweetness or a pinch more salt). If the dressing is too thick, thin with 1-2 teaspoons water or additional vinegar to taste.
Drizzle the raspberry walnut vinaigrette over the assembled salads just before serving, or serve on the side. Use roughly 2-3 tablespoons dressing per salad (adjust to preference).