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Top-down view of Strawberry Pecan Chicken Salad in a white ceramic bowl with char-marked chicken and goat cheese crumbles.

Strawberry Pecan Chicken Salad with Creamy Pecan Butter Dressing

A stunning Strawberry Pecan Chicken Salad featuring juicy grilled chicken, fresh berries, and toasted pecans. Drizzled with a thick, creamy pecan butter dressing, this 30-minute meal is a perfect balance of sweet, savory, and crunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken Breast boneless, skinless (454g)
  • 5 oz Baby Spinach fresh (142g)
  • 5 oz Spring Mix Greens fresh (142g)
  • 2 cups Fresh Strawberries evenly sliced (300g)
  • 1 cup Pecan Halves toasted (110g)
  • 4 oz Goat Cheese crumbled (113g)
  • 1/4 cup Pecan Butter creamy (64g)
  • 2 tbsp Apple Cider Vinegar (30ml)
  • 1 tbsp Honey (15ml)
  • 1/4 cup Extra Virgin Olive Oil (60ml)

Equipment

  • 1 Grill or Grill Pan To achieve distinct char marks.
  • 1 Large Ceramic Bowl For serving.

Method
 

Preparation
  1. Toast pecan halves in a dry skillet over medium heat for 3-5 minutes until golden-brown and fragrant.
  2. Season chicken and grill over high heat to achieve dark brown char marks. Rest for 5 minutes, then slice into parallel pieces.
  3. Whisk pecan butter, vinegar, and honey. Slowly drizzle in olive oil until a thick, opaque light-brown dressing forms.
  4. Layer spinach and spring greens in a bowl. Top with chicken, strawberries, toasted pecans, and goat cheese crumbles. Drizzle with dressing.

Notes

Toast pecans carefully as they burn quickly.
Let chicken rest before slicing to keep it juicy.