Strawberry Pecan Grilled Chicken Salad
Strawberry Pecan Grilled Chicken Salad layers juicy grilled chicken, sweet strawberries, toasted pecans, and creamy goat cheese over fresh greens with a tangy pecan butter vinaigrette. It’s a quick, balanced summer meal that’s perfect for lunch or a light dinner.
Equipment
- Grill or grill pan
- Meat mallet or rolling pin
- Instant-read thermometer
- Small skillet
- Whisk
- Cutting Board
- Chef's Knife
Ingredients
- 2 large chicken breasts boneless skinless
- 1 tsp avocado oil
- 3 cups baby spinach fresh
- 3 cups spring mix greens fresh
- 1.5 cups fresh strawberries sliced into rounds
- 0.5 cup whole pecans toasted
- 0.5 cup goat cheese crumbled
- 0.25 medium red onion thinly slivered
- 0.25 cup pecan butter smooth
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 0.25 cup extra virgin olive oil
Instructions
- Preheat a grill or grill pan over medium-high heat. Pat the chicken breasts dry, rub with avocado oil, and season generously with salt and pepper on both sides.
- Grill the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer to a plate and let rest for 5 minutes.
- While the chicken rests, toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant. Set aside to cool.
- In a small bowl, whisk together the pecan butter, apple cider vinegar, maple syrup, and olive oil until smooth. Season with salt and pepper to taste.
- In a large bowl, combine the baby spinach and spring mix. Slice the strawberries, sliver the red onion, and crumble the goat cheese.
- Slice the rested chicken against the grain into thin strips. Arrange the greens on plates, top with chicken, strawberries, pecans, red onion, and goat cheese. Drizzle with the vinaigrette and serve.
Notes
Storage: Store undressed greens, grilled chicken, toppings, and dressing in separate airtight containers in the refrigerator for up to 3 days. Place a paper towel in the greens container to absorb moisture.
Reheating: Enjoy the chicken cold or gently reheat in a skillet over medium-low heat with a splash of water to keep it moist.
Best Tips: Pound the chicken to an even thickness for uniform cooking. Toast the pecans just until fragrant to avoid burning. Slice strawberries right before serving to prevent sogginess.
Variations: Swap chicken for grilled shrimp or steak. Use walnuts or almonds instead of pecans, and try feta or blue cheese in place of goat cheese. Add blueberries or peaches for extra fruit.