Strawberry-Chicken Salad with Buttered Pecans Recipe
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
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
contains white meat
contains gluten
red meat free
shellfish free
contains dairy
- 1/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 2 tablespoons balsamic vinegar
- dressing:
- salad:
- 1 tablespoon orange juice
- 1 cup sliced fresh strawberries
- 1 cup pecan halves
- 1/8 teaspoon freshly ground pepper
- 1 cup (4 ounces) shredded swiss cheese
- 1 package (5 ounces) spring mix salad greens
- 3/4 pound sliced rotisserie chicken breast
- salad croutons optional
- Carbohydrate 53.7405031963921 g
- Cholesterol 10.1677083376937 mg
- Fat 18.0434868076852 g
- Fiber 1.77309034715732 g
- Protein 1.76002000007768 g
- Saturated Fat 3.70882305666421 g
- Serving Size 1 1 serving (140g)
- Sodium 609.917056749239 mg
- Sugar 51.9674128492348 g
- Trans Fat 0.914821805684881 g
- Calories 369 calories
Directions 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. Yield: 6 servings. Originally published as Strawberry-Chicken Salad with Buttered Pecans in Taste of Home April/May 2016, p78 Nutritional Facts 1 serving (calculated without croutons) equals 392 calories, 30 g fat (8 g saturated fat), 77 mg cholesterol, 210 mg sodium, 10 g carbohydrate, 3 g fiber, 24 g protein. Print Add to Recipe Box Email a Friend
