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 chicken
Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even 1/2–3/4 inch thickness. Rub both sides with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Let rest at room temperature 10 minutes while preparing grill or pan.
Grill chicken
Heat an outdoor grill or cast-iron skillet over medium-high heat until hot. Grill the chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain.
Prepare fruit and cheese
While the chicken cooks, hull and halve the strawberries, rinse and drain the blueberries, core and thinly slice the Granny Smith apple (toss slices in a small squeeze of lemon juice if you want to prevent browning). Shred or julienne the Monterey Jack cheese.
Assemble salad
Place 5 cups mixed greens in a large bowl or divide among 4 plates (serving suggestion). Evenly distribute the strawberries (1 cup), blueberries (3/4 cup), apple slices (1 medium), shredded Monterey Jack (1 cup), and candied pecans (1 cup) over the greens. Top with the sliced grilled chicken.
Raspberry Walnut Vinaigrette
Make vinaigrette: In a blender or food processor combine 1 cup raspberries, 3 tablespoons toasted chopped walnuts, 3 tablespoons red wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 teaspoon minced shallot, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse to break down the raspberries.
Emulsify: With blender running on low, stream in 6 tablespoons extra-virgin olive oil until the dressing is smooth and emulsified. Taste and adjust seasoning with additional salt, honey, or vinegar as needed. If you prefer a smoother dressing, strain through a fine-mesh sieve to remove seeds; for a rustic vinaigrette leave as-is.
Finish and dress salad: Spoon or drizzle the desired amount of vinaigrette over the assembled salads (about 2–3 tablespoons per serving). Gently toss the salad to coat or serve dressed as plated. Garnish with any extra toasted walnut pieces or a few whole berries if desired.