Wo-chicken Berry Pecan Salad Recipe

Wash and thoroughly dry the mixed salad greens. Place the greens in a large salad bowl and toss gently to fluff.

Prepare grape tomatoes by rinsing and halving; add to bowl.

Peel (if desired) and slice the cucumber into 1/4" rounds; add to bowl.

Thinly slice the red onion and separate into rings; add to bowl or reserve to prevent overpowering the salad (optional: soak in cold water 5 minutes to mellow).

Prep Chicken

Pat chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to even thickness (about 1/2" thick) so they cook evenly.

Rub both sides of the chicken with 1 tablespoon olive oil, then season evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat a large skillet or grill pan over medium-high heat until hot. Add the chicken breasts and cook 4–6 minutes per side, or until internal temperature reaches 74°C (165°F) and juices run clear. Avoid overcooking to keep chicken moist.

Transfer cooked chicken to a cutting board and rest for 5 minutes, then slice into 1/4"–1/2" strips or bite-size pieces.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons white balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, and 1 tablespoon fresh lemon juice.

Whisk vigorously (or shake in a lidded jar) until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste and adjust seasoning or sweetness as desired.

If using store-bought candied pecans, roughly chop coarsely if pieces are large. If making homemade candied pecans, toast 1/2 cup pecan halves in a small skillet with 1 tablespoon sugar and a pinch of salt until caramelized, then cool and chop.

Scatter the fresh mixed berries over the greens and vegetables.

Add the sliced chicken on top of the salad, distributing evenly.

Sprinkle the candied pecans and crumbled goat cheese across the salad.

Drizzle the prepared dressing over the salad—start with about half of the dressing (approximately 1.5 tbs) and toss gently to coat. Serve the remaining dressing on the side for guests to add more if desired.

Serve immediately so the greens stay crisp and the candied pecans remain crunchy.