Chicken Berry Pecan Recipe

Prepare produce and cheese

Wash and thoroughly dry the mixed greens in a salad spinner or with paper towels. Hull and quarter the strawberries. Rinse and drain blueberries. Core the Granny Smith apple and cut into thin slices; to prevent browning, toss apple slices with 1 teaspoon lemon juice (optional, from pantry). Shred or thinly slice the jack cheese.

Assemble salad base

Place 3 cups of mixed greens on each of two large plates or one large platter. Evenly distribute strawberries, blueberries, apple slices, shredded jack and candied pecans over the greens, leaving space for the grilled chicken and dressing.

Make the marinade: in a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1/2 teaspoon Dijon, 1/2 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper until combined.

Prep the chicken: pat the 2 chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness (~1/2 inch) so they cook evenly. Place chicken in a shallow dish or zip-top bag and pour marinade over, rubbing to coat. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours (if refrigerating, bring to room temp 15 minutes before grilling).

Grill the chicken: preheat grill or grill pan to medium-high (about 400°F/200°C). Oil the grates or pan lightly. Grill chicken 4–6 minutes per side, turning once, until an internal temperature of 165°F (74°C) is reached and juices run clear. Remove from heat and let rest on a cutting board for 5 minutes to retain juices.

Slice the chicken: cut each breast into 1/4-inch thick slices on a diagonal. Reserve juices on the cutting board to drizzle over salad if desired.

Make the dressing: place 1/2 cup raspberries, 3 tablespoons walnut oil, 2 tablespoons red wine vinegar, 1 teaspoon honey or maple syrup, 1/2 teaspoon Dijon, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a blender or use an immersion blender in a jar. Blend until smooth. Taste and adjust seasoning — add up to 1 teaspoon honey for more sweetness or a pinch more salt if needed.

Strain (optional): for a smoother vinaigrette, press the blended dressing through a fine mesh strainer into a bowl, discarding the seeds. Whisk again to combine if necessary.

Dress and finish: drizzle about 2–3 tablespoons vinaigrette over each assembled salad (or toss gently in a large bowl if serving family-style). Arrange grilled chicken slices on top of each salad. Sprinkle any remaining candied pecans and a few whole raspberries or extra berries for garnish if desired.

Portioning: recipe yields two servings. Serve immediately so greens remain crisp. Leftover vinaigrette can be refrigerated in a sealed container for up to 4 days.