Fast And Easy Grilled Chicken Salad With Strawberries And Pecans Recipes

STRAWBERRY PECAN GRILLED CHICKEN SALAD WITH PECAN BUTTER VINAIGRETTE

Steps:

• To the canister of a large food processor (at least a 10 to 12-cup size) fitted with the S-blade, add the pecans, cover the canister, and turn to high power (Notes - I don't recommend using a high-speed blender such as a VitaMix or Blendtec because I've burnt out motors. I have much better results in a food processor. If your food processor is smaller, you may need to do this in two batches).
• Allow the pecans to break down and they'll go through various stages before turning into smooth pecan butter. As necessary stop and scrape down the sides of the bowl.
• After allowing the pecans to process for about 5 minutes, my mixture was dry and that's when I added 3 tablespoons olive oil. You may not need to add any, you may need to add more; add as necessary. Process another 3 minutes or until pecan butter is smooth.
• Add salt to taste and process briefly to incorporate.
• Add all ingredients (you will have extra pecan butter, which you should set aside) to a large ziptop bag, seal bag, squish contents around to distribute evenly, and place in the fridge to marinate for at least 1 hour (overnight is best).
• Preheat grill or grill pan to medium-high heat and oil the grates very well.
• Add the chicken, discard leftover marinade, and grill chicken for about 5 minutes on the first side and 3 to 4 minutes on the second side, or until done and cooked through and chicken reaches an internal temp of 165F.
• After chicken has cooked, remove it from grill and set on a plate to rest.
• To a large platter or serving bowl, add all the ingredients, slice the chicken into bite-sized pieces or strips and add it to the salad; set salad aside while you make the vinaigrette.
• To glass jar with a lid, add all ingredients, cover with the lid, and shake vigorously to combine. Taste, check for flavor balance, and add more salt, pepper, honey, etc. if necessary to taste.
• Evenly drizzle vinaigrette over the salad, to taste, and serve immediately. Salad is best fresh.

FAST AND EASY GRILLED CHICKEN SALAD WITH STRAWBERRIES AND PECANS

Steps:

• Heat gas or charcoal grill.
• Place 10-inch grill pan on grill over medium heat. Sprinkle chicken with salt and pepper; place in grill pan. Cook about 8 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Divide lettuce evenly between 2 serving plates. Top each with half of chicken, pecans and strawberries. Drizzle desired amount of vinaigrette over each.

GRILLED CHICKEN SALAD WITH STRAWBERRIES AND AVOCADO

Steps:

• Combine olive oil, vinegar, honey, sugar, poppy seeds, salt, mustard, and grated onion in a blender. Transfer dressing to a bowl or jar and refrigerate at least 1 hour before serving.
• Combine Italian dressing and teriyaki sauce in a sealable container and add chicken. Seal and marinate at least 30 minutes to 1 hour before grilling.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from marinade and grill until juices run clear, 5 to 8 minutes per side. Remove from heat, let cool about 10 minutes, and cut into bite-sized pieces.
• Toss grilled chicken, spinach, and romaine lettuce together in a large serving bowl. Gently stir in strawberries and avocado. Refrigerate until ready to serve.
• Top salad with dressing and pecans when serving.

CHICKEN STRAWBERRY SALAD

Steps:

• In a small bowl, combine the dressing ingredients. In a large skillet, cook and stir chicken in oil and butter until no longer pink. Add 1/2 cup salad dressing; cook 1 minute longer. , Place the salad greens in a serving bowl. Top with chicken, sliced strawberries and walnuts. Garnish with whole strawberries if desired. Serving immediately with remaining dressing.

STRAWBERRY CHICKEN SALAD FOR SANDWICHES

Steps:

• Mix mayonnaise, lemon juice, honey, and poppy seeds together in a medium bowl. Add chicken, strawberries, pecans, celery, green onions, parsley; toss to combine. Season with salt and pepper.