Description
A vibrant main-course salad featuring tender grilled chicken marinated in homemade pecan butter, paired with juicy strawberries, toasted pecans, and mixed greens. The rich, nutty vinaigrette ties sweet and savory flavors together into an elegant yet easy weeknight dish.
Ingredients
4 boneless, skinless chicken breasts
2 cups raw pecans (divided)
1/4 cup olive oil
1/4 cup apple cider vinegar
3 tablespoons pure maple syrup
1 teaspoon Dijon mustard
6 cups mixed greens
1 1/2 cups fresh strawberries (hulled and sliced)
Sea salt (to taste)
Fresh ground black pepper (to taste)
Instructions
Preheat grill to medium-high heat (375°F-400°F)
To make pecan butter: blend 1 1/2 cups pecans with 1/4 cup olive oil in a food processor until smooth
Mix marinade: add 2 tablespoons maple syrup, 1 teaspoon Dijon mustard, 1 tablespoon apple cider vinegar, salt, and pepper to the pecan butter; coat chicken evenly
Marinate 1-2 hours
Grill chicken 6-8 minutes per side until golden and juices run clear
Meanwhile, toast remaining 1/2 cup pecans in a dry skillet over medium heat until fragrant (3-5 minutes)
Assemble salad: toss greens with 1 tablespoon apple cider vinegar and salt/pepper, then arrange chicken, strawberries, and toasted pecans on top
Drizzle with remaining pecan butter vinaigrette
Notes
Marinate chicken in refrigerator if not grilling immediately
Toast and chop pecans in advance for quicker assembly
Store leftovers separately (dressing will soften greens)
Vegetarian option: substitute grilled chicken with marinated tofu
Nutrition
- Serving Size: 1 salad serving
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 60mg