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 Base
Grilled Chicken
Candied Pecans
Raspberry Walnut Vinaigrette
Method
Grilled Chicken
Prepare and Marinate
Pound the chicken breasts to even thickness (about 3/4 inch) or slice in half horizontally. In a bowl combine 1 tbs olive oil, 1 tbs lemon juice, minced garlic, dried oregano, 3/4 tsp salt and 1/2 tsp black pepper. Add chicken and coat thoroughly. Let marinate 15–30 minutes at room temperature or up to 2 hours refrigerated.
Grill
Preheat a grill or grill pan over medium-high heat (about 400°F / medium-high). Lightly oil the grates. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from grill and rest 5–7 minutes, then slice thinly against the grain into strips. Keep warm.
Candied Pecans
In a small nonstick skillet over medium heat, melt 1 tsp butter. Add 3/4 cup pecan halves and 2 tbs granulated sugar. Stir constantly until sugar begins to melt and coats the pecans, about 3–4 minutes. Sprinkle 1/4 tsp sea salt, continue stirring to caramelize evenly another 30–60 seconds. Transfer pecans to a sheet of parchment to cool and separate. Once cooled, roughly chop if desired. Makes enough for the salad.
Raspberry Walnut Vinaigrette
Place 1/2 cup raspberries, 1.5 tbs red wine vinegar, 1 tsp honey, 1/2 tsp Dijon, 1/4 tsp salt and 1/8 tsp pepper in a blender or jar. Pulse or whisk until raspberries are broken down. Add 2 tbs walnut oil and 2 tbs olive oil and blend or vigorously whisk until emulsified. Stir in 2 tbs finely chopped walnuts if using. Taste and adjust seasoning or sweetness. If dressing is too thick, thin with 1–2 tbs water or additional vinegar to taste. Yields about 3/4 cup dressing.
Assemble Salad
Place 6 cups mixed greens in a large bowl or divide among plates. Arrange sliced Granny Smith apple, 1 cup sliced strawberries, 1/2 cup blueberries, and 1/2 cup shredded Monterey Jack cheese over the greens.
Top with sliced grilled chicken (divide evenly between servings) and sprinkle the candied pecans over the salad.
Drizzle the raspberry walnut vinaigrette over each salad (about 2–3 tbs per serving) or serve on the side. Toss gently to combine just before eating so fruit and greens remain vibrant.
Serve immediately. Leftover vinaigrette can be refrigerated up to 5 days; bring to room temperature and shake before using.