Wo-chicken Berry Pecan Salad Recipe

Place mixed salad greens and torn red leaf lettuce in a large chilled salad bowl. Gently toss to combine and set aside in refrigerator while you prepare remaining components to keep greens crisp.

Prepare Chicken

Pat chicken breasts dry with paper towels. Rub both sides with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Let rest 10 minutes at room temperature.

Cook Chicken

Heat a large skillet over medium-high heat. When hot, add the chicken and cook 5-6 minutes per side (depending on thickness) until an instant-read thermometer inserted into thickest part reads 165°F (74°C) and exterior is golden-brown. Alternatively grill over medium-high heat, 5-7 minutes per side. Transfer chicken to a cutting board and let rest 5 minutes, then slice thinly on a bias.

While chicken rests, hull and halve the strawberries, rinse blueberries and dried cranberries. Toast pecans in a dry skillet over medium heat, stirring frequently, 3-4 minutes until fragrant and lightly browned — watch closely to avoid burning. Roughly chop toasted pecans and set aside to cool.

Thinly slice the red onion and cucumber. If you prefer a milder onion flavor, soak the sliced red onion in cold water for 5 minutes, then drain and pat dry. Crumble the feta or goat cheese and have ready.

Make Dressing

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons white balsamic vinegar, 1 tablespoon maple syrup or honey, 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake vigorously until dressing emulsifies and is smooth. Taste and adjust seasoning — add more sweetener for fruit-forward sweetness or more vinegar for brightness.

Remove salad greens from refrigerator. Drizzle about half of the dressing over greens and gently toss to coat. Arrange the greens on individual plates or a large serving platter.

Top the dressed greens evenly with sliced chicken, halved strawberries, blueberries, dried cranberries, sliced cucumber and red onion. Scatter crumbled feta/goat cheese and toasted chopped pecans over the top.

Drizzle remaining dressing over assembled salads to taste. Sprinkle chiffonade mint and torn basil leaves if using. Finish with a light grind of black pepper and, if desired, a small pinch of flaky sea salt.

Serve immediately. Leftover dressing can be refrigerated up to 5 days; store chicken separately for up to 3 days in refrigerator.