Grilled Chicken Salad with Maple-Roasted Pecans and Strawberries
Ingredients
Scale
Toppings
- Grilled or baked chicken (plain with salt and pepper)
- Chopped strawberries
- Dried cranberries
- Creamy goat cheese
For the base
- Mixed greens
For the pecans
- 2 cups pecans (I was excited to see South Georgia pecans at the store- they’re amazing!)
- 1/3 cup maple syrup
- 1 tablespoon oil
- 1 tablespoon brown sugar
- Salt, pepper (and cayenne- optional) to taste
For the dressing
- 2/3 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2–3 cloves of garlic, minced
- Salt and pepper
Instructions
- Make the pecans! Preheat oven to 350. Whisk the oil, brown sugar and maple syrup together. Toss the pecans into the mix and coat well. Spread onto a greased baking sheet in an even layer, and season well with salt, pepper and cayenne (if you’re using cayenne). Bake for about 10 minutes, flipping once halfway through. Store any leftover pecans in a covered container.
- In a bowl, whisk the dressing ingredients together.
- Assemble the salads: greens, chicken, strawberries, pecans, cranberries, goat cheese. Drizzle with the dressing just before serving.