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Restaurants›Willie Sue's. Sumter,S.C.›Berry Blend Chicken Salad Recipe

Berry Blend Chicken Salad Recipe

Name: Willie Sue's. Sumter,S.C.s Berry Blend Chicken Salad Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 cups romaine lettuce; 1 cup mixed berry blend (fresh or thawed frozen; e.g., strawberries, blueberries, raspberries); 3 quarters mandarin orange segments (canned or fresh); 1 cup cucumber (English or Persian), sliced into half-moons; 1 cup cherry or grape tomatoes, halved; 0.25 cup red onion, finely chopped; 2 pieces boneless skinless chicken breasts; 2 pieces large eggs; 4 pieces bacon strips; 0.5 cup feta cheese, crumbled; 0.75 cup croutons (store-bought or homemade); 0.5 cup praline pecans (or candied pecans), roughly chopped; 2 tbs olive oil (for grilling chicken); 1 tbs lemon juice (fresh); 1 tsp honey; 1 tsp Dijon mustard; 1 tbs red wine vinegar; 3 tbs extra virgin olive oil (for dressing); 1 tsp salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp garlic powder

Inspired by Willie Sue's. Sumter,S.C.

Time40m

Serves4

Grilled chicken breast, bacon, berry blend mandarin oranges, chopped red onions, feta cheese, cucumbers, eggs, tomatoes, croutons & praline pecans served on a bed of romaine lettuce.

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Ingredients

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Salad Base & Produce

8 cups Romaine lettuce

1 cup mixed berry blend (fresh or thawed frozen; e.g., strawberries, blueberries, raspberries)

3 quarters mandarin orange segments (canned or fresh)

1 cup cucumber (English or Persian), sliced into half-moons

1 cup cherry or grape tomatoes, halved

1/4 cup red onion, finely chopped

Protein & Dairy

2 pieces boneless skinless chicken breasts

2 pieces Large eggs

4 pieces bacon strips

1/2 cup Feta cheese, crumbled

Crunch & Nuts

3/4 cup croutons (store-bought or homemade)

1/2 cup praline pecans (or candied pecans), roughly chopped

Marinade & Dressing

2 tbs olive oil (for grilling chicken)

1 tbs lemon juice (fresh)

1 tsp Honey

1 tsp Dijon mustard

1 tbs red wine vinegar

3 tbs extra virgin olive oil (for dressing)

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1/2 tsp Watkins garlic powder

Method

Prepare Proteins

Poach eggs

Bring a medium saucepan of water to a gentle simmer with a splash of vinegar (optional). Carefully add eggs and poach for 6 minutes for slightly soft yolks or 9 minutes for firm yolks. Remove eggs with a slotted spoon into an ice bath for 1 minute, then set aside to cool and peel. Halve or quarter before assembling.

Cook bacon

In a skillet over medium heat, cook bacon strips until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and crisp further. When cool, chop into bite-sized pieces.

Grill chicken

Pound chicken breasts to an even thickness (about 3/4 inch). Toss with 2 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp garlic powder. Preheat a grill or grill pan to medium-high. Grill chicken 5–7 minutes per side until an instant-read thermometer reads 165°F (74°C). Let rest 5 minutes, then slice into 1/2-inch strips.

Make Dressing & Dress Salad

In a small bowl or jar, whisk together lemon juice, honey, Dijon mustard, red wine vinegar, 3 tbs extra virgin olive oil, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning. This yields a bright, slightly sweet dressing that complements berries and mandarin oranges.

Assemble Salad

Tear or chop romaine into bite-size pieces and place in a large bowl or on a platter as the salad base (8 cups).

Evenly distribute cucumber slices (1 cup), halved tomatoes (1 cup), chopped red onion (1/4 cup), mixed berries (1 cup) and mandarin orange segments (3 quarters) over the romaine.

Scatter crumbled feta (1/2 cup) and croutons (3/4 cup) over the top.

Arrange sliced grilled chicken, chopped bacon and halved/quartered poached eggs on the salad.

Sprinkle praline pecans (1/2 cup) over the assembled salad for crunch and sweetness.

Drizzle the prepared dressing over the salad just before serving (or serve dressing on the side). Toss gently to combine or leave arranged for a composed presentation.

Finish & Serve

Taste and finish with additional salt and pepper if needed. Serve immediately so croutons and pecans remain crunchy. Leftovers: keep dressing separate and store components in airtight containers in the refrigerator for up to 2 days.