STRAWBERRY PECAN GRILLED CHICKEN SALAD WITH PECAN BUTTER VINAIGRETTE
The grilled chicken is so JUICY and moist thanks to a homemade pecan butter marinade!! Sweet strawberries and crunchy pecans add extra texture and FLAVOR!!
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 2h
Number Of Ingredients 20
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.
Nutrition Facts : Calories 481 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 34 grams fat, Fiber 7 grams fiber, Protein 10 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 445 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
STRAWBERRY-CHICKEN SALAD WITH BUTTERED PECANS
Having lived in several states in the South, I love tossing pecans into recipes for a little added flavor and crunch. Fresh berries and other nuts round out this hearty salad. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large heavy skillet, melt butter. Add pecans; cook over medium heat until nuts are toasted, about 4 minutes. Stir in salt and pepper., In a small bowl, whisk dressing ingredients until blended. For salad, in a large bowl, combine salad greens, chicken, strawberries and cheese. Drizzle with dressing; toss to coat. Serve with buttered pecans and, if desired, croutons.
Nutrition Facts : Calories 392 calories, Fat 30g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 210mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
PECAN CHICKEN SALAD
This chicken salad comes together fast using rotisserie chicken breasts. The herbs, along with the pecans, help to make this chicken salad flavorful. Serve on top of toasted croissants, or butter lettuce.
Provided by thedailygourmet
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
- Serve immediately or refrigerate for up to 3 days.
Nutrition Facts : Calories 458.4 calories, Carbohydrate 4.6 g, Cholesterol 70.7 mg, Fat 40.3 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 236 mg, Sugar 2.3 g
STRAWBERRY CHICKEN SALAD FOR SANDWICHES
One of my favorite lunch salads has strawberries, pecans, and poppy seed dressing. I thought those ingredients sounded great for a chicken salad sandwich. Try this delightful chicken salad on a croissant or served on a plate with crackers.
Provided by Tammy Lynn
Time 20m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 859.8 calories, Carbohydrate 14.4 g, Cholesterol 130.1 mg, Fat 73.5 g, Fiber 3.7 g, Protein 37.9 g, SaturatedFat 12.5 g, Sodium 428.1 mg, Sugar 8.3 g
PECAN, STRAWBERRY, & CHICKEN SALAD
Make and share this Pecan, Strawberry, & Chicken Salad recipe from Food.com.
Provided by AbsurdBookNerd
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Combine 1 tbs oil, vinegar, honey, thyme, 1/4 tsp pepper, & 1/8 tsp salt in a medium bowl; stir with a whisk. Add 1 cup strawberries, tossing to coat. Let stand at room temperature for 10 minutes.
- Heat a medium skillet over medium-high heat. Brush chicken with remaining 1 tsp oil; sprinkle evenly with 1/8 tsp pepper, salt, and paprika. Coat pan with cooking spray. Add chicken to pan; cook 2-3 minutes per side, or until done. Remove chicken from pan; let stand 5 minutes. Cut across the grain into slices.
- Divide spinach, 1 cup strawberries, and onion between 2 plates or bowls. Top evenly with chicken and strawberry-balsamic mixture. Top each serving with 1-1/2 tbs pecans and 2 tbs feta.
Nutrition Facts : Calories 448.8, Fat 28.1, SaturatedFat 3.3, Cholesterol 75.5, Sodium 479.7, Carbohydrate 22.8, Fiber 6.8, Sugar 13.1, Protein 30.1
FAST AND EASY GRILLED CHICKEN SALAD WITH STRAWBERRIES AND PECANS
It only takes 15 minutes to make this light and filling summer salad of grilled chicken tenderloins, lettuce, pecans, strawberries and balsamic vinaigrette.
Provided by Paula Jones
Categories Lunch
Time 15m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 280, Carbohydrate 10 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 7 g, TransFat 0 g
W W 5 PT STRAWBERRY TOASTED PECAN CHICKEN SALAD
I admit it - I'm a Food TV fanatic. Saw this recipe being made and ran back to the computer to print it off before I forgot, and am glad I did. This is wonderful. Recipe is from Juan-Carlos Cruz. Prep time does not include chill time.
Provided by CindiJ
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut boneless, skinless cooked chicken into bite size pieces.
- Combine all ingredients EXCEPT salad greens.
- Cover and let marinate in refrigerator for 1 hour.
- Serve over salad greens.
Nutrition Facts : Calories 221.6, Fat 10, SaturatedFat 1.5, Cholesterol 59.5, Sodium 78.5, Carbohydrate 9.7, Fiber 3.3, Sugar 4.7, Protein 24
RASPBERRY PECAN CHICKEN SALAD
I gave this sweet-savory chicken salad a little zip with Chinese five-spice powder, which tastes a bit like pumpkin pie spice. Sprinkle some on roasted carrots for an awesome meal. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 sandwiches.
Number Of Ingredients 9
Steps:
- In a large bowl, mix yogurt, mayonnaise and five-spice powder. Stir in chicken, green onions, celery and pecans. Gently stir in raspberries. Serve on bread.
Nutrition Facts : Calories 463 calories, Fat 24g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 371mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 6g fiber), Protein 29g protein.
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STRAWBERRY-CHICKEN SALAD WITH PECANS RECIPE
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- Combine 1 tablespoon oil, vinegar, honey, thyme, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl; stir with a whisk. Add 1 cup strawberries, tossing to coat. Let stand at room temperature 10 minutes.
- Heat a medium skillet over medium-high heat. Brush chicken with remaining 1 teaspoon oil; sprinkle evenly with remaining 1/8 teaspoon pepper, salt, and paprika. Coat pan with cooking spray. Add chicken to pan; cook 2 to 3 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut across the grain into slices.
- Divide spinach, remaining 1 cup strawberries, and onion between 2 plates. Top evenly with chicken slices and strawberry-balsamic mixture. Top each serving with 1 1/2 tablespoons pecans and 2 tablespoons cheese.
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