Chicken Berry Pecan Salad Recipe

Toast and Candy Pecans

Line a small baking sheet with parchment. In a medium skillet over medium heat, melt 1 tsp butter. Add 1 cup pecan halves and 2 tbs sugar. Stir constantly for 3–4 minutes until sugar melts and coats pecans and they become fragrant. Sprinkle 1/4 tsp fine sea salt, stir to combine. Transfer immediately to the prepared sheet, spread into a single layer and let cool completely. Break apart any clusters once cooled.

Blend Vinaigrette

In a small blender or using an immersion blender and a jar, combine 0.25 cup olive oil, 2 tbs red wine vinegar, 1 tbs fresh lemon juice, 1 tbs honey, 1 tsp Dijon mustard, 0.5 tsp salt, 0.25 tsp black pepper, and 0.25 cup raspberries or extra strawberries if using. Blend until emulsified and smooth, about 20–30 seconds. Taste and adjust seasoning: add more honey for sweetness or more vinegar/lemon for brightness. If not using extra berries, whisk ingredients vigorously in a jar until combined.

Prepare Greens and Produce

Place 6 cups mixed salad greens into a large salad bowl or divide among 4 serving plates. Pat 2 cups cooked chicken breast dry and shred or dice if not already done. Evenly distribute the chicken over the greens. Add 1 cup sliced strawberries, 0.75 cup blueberries, and 0.25 cup thinly sliced red onion across the salads.

Add Cheese and Nuts

Sprinkle 0.5 cup crumbled goat cheese (or feta) over the salads. Scatter 0.75 cup candied or toasted pecans on top.

Dress and Toss

Drizzle the berry vinaigrette over the salads — start with about 2–3 tablespoons per salad (about 6–8 tablespoons total) and add more as desired. Gently toss the salad to coat the greens and distribute berries, chicken, cheese, and pecans without crushing the fruit.

Serve

Divide into 4 servings if not already plated. Optionally garnish with a few whole berries and an extra sprinkle of chopped pecans or microgreens. Serve immediately so the greens stay crisp and pecans remain crunchy.