Strawberry Pecan Balsamic With Chicken Recipe
Blackened chicken, spring mix, strawberries, candied pecans, red onions, feta cheese, and dried cranberries. Served with strawberry-balsamic vinaigrette.
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Ingredients
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Salad
Candied Pecans
Strawberry-Balsamic Vinaigrette
Method
Candied Pecans
Toast and Candy Pecans
In a small nonstick skillet over medium heat, combine sugar, butter, water, and salt. Stir until sugar melts and mixture becomes syrupy, about 1–2 minutes. Add pecan halves and toss to coat. Cook, stirring constantly, until the syrup crystallizes and coats the pecans, about 3–4 minutes. Transfer the candied pecans to a sheet of parchment to cool and separate. Once cooled, coarsely chop if desired.
Strawberry-Balsamic Vinaigrette
Make the Vinaigrette
Place 1/2 cup hulled strawberries, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a blender or food processor. Pulse until smooth. With the blender running on low, stream in the 4 tablespoons olive oil until emulsified. Taste and adjust seasoning: add up to 1/2 tsp more honey for sweetness or a pinch more salt if needed. If dressing is very thick, thin with 1–2 teaspoons water. Chill until ready to serve.
Chicken
Season and Blacken Chicken
Pat chicken breasts dry and, if they are very thick, butterfly or pound to an even thickness about 1/2–3/4 inch. In a small bowl combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne. Rub both sides of the chicken with 1 tablespoon olive oil, then evenly coat with the spice mixture, pressing to adhere.
Cook Chicken
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook without moving until a deep brown crust forms, about 4–5 minutes. Flip and cook until cooked through and internal temperature reaches 165°F (74°C), about 3–5 more minutes depending on thickness. Remove from pan and let rest 5 minutes, then slice chicken thinly on a slight diagonal.
Assemble Salad
In a large bowl, combine 6 cups spring mix, 2 cups sliced strawberries, 1/2 cup thinly sliced red onion, 1/2 cup dried cranberries, and 3/4 cup crumbled feta. Toss gently to combine.
Add sliced blackened chicken on top of the tossed salad. Scatter candied pecans over the salad.
Drizzle the strawberry-balsamic vinaigrette over the salad just before serving (start with about 3–4 tablespoons and add more to taste) and gently toss or leave arranged for a composed presentation. Serve immediately.