Best 6 Strawberry Candied Pecan Salad With Chicken Recipes

STRAWBERRY-CHICKEN SALAD WITH BUTTERED PECANS

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.

LONGHORN GRILLED CHICKEN STRAWBERRY SALAD

Steps:

• Lay the greens out on a platter or on individual serving plates. Arrange the strawberries, grapes, mandarin oranges and candied pecans on salad, leaving a space in the center for the chicken. When cooked and allowed to cool for a few minutes, slice chicken at an angle and place in the center of the salad. Top with red onion slices and Feta cheese. Pass the dressing.
• Mix all ingredients together. If using a jam that's chunky, dressing may be blended. Thin wth a bit of water if needed. Taste and adjust, adding salt and pepper to taste, making a bit sweeter or a bit tarter if needed. Store in the refrigerator until ready to use. Pass the dressing at the table so everyone may add as much or as little as they wish.
• When ready to cook, heat your grill to high for 15 to 20 minutes.
• Pound each chicken breast between sheets of waxed paper or plastic wrap with a rolling pin or a mallet to 1/4-inch thickness. Add to a ziploc bag and add the rest of the ingredients. Marinade for at least an hour and if time allows, marinade longer. When ready to cook, remove chicken, discard marinade and pat chicken dry.
• Place chicken on the grill, smooth side down and grill for 2 to 3 minutes or until nice grill lines show. Turn and continue to grill until golden brown and just cooked through.
• Place each chicken cutlet on a large plate as they're done and allow to rest, lightly covered for several minutes before slicing and dividing among the salads.
• If making indoors, heat a large skillet with a tablespoon or two of oil over high heat, proceed with the recipe as stated above, watching the heat level and turning down if necessary.

STRAWBERRY & PECAN SALAD

Steps:

• In a small bowl, whisk the oil, 1/4 cup sugar, vinegar, onion, mustard and salt until sugar is completely dissolved; set aside. , Place pecans in a small heavy skillet. Cook over medium heat for 1-2 minutes until nuts are toasted. Sprinkle with remaining sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Break apart., In a large serving bowl, combine the lettuce, strawberries, cheese, sunflower kernels and sugared pecans. Drizzle with vinaigrette; toss to coat.

STRAWBERRY & CANDIED PECAN SALAD WITH CHICKEN

Steps:

• 1. Preheat oven to 300 degrees F. Beat egg white & vanilla extract till foamy. Stir in cinnamon, nutmeg, ginger, salt & sugar. Mix well, then add pecans & coat. Spread on baking sheet, & bake 15 minutes, stir with fork, then bake about 15 minutes more. Remove from pan and cool.
• 2. Toss all the salad ingredients together, and allow each person to drizzle on their dressing. Enjoy!

CANDIED PECAN & STRAWBERRY SALAD RECIPE

Steps:

• Combine all ingredients except dressing.
• Add dressing just before serving; mix lightly.

CANDIED PECAN AND STRAWBERRY SALAD

Steps:

• Preheat the oven to 300 degrees F.
• Line a baking sheet with parchment paper and set aside. In a big bowl, beat together the egg white and 1/4 cup brown sugar. Add the raw pecans and stir until the nuts are completely coated. Transfer the pecans onto a baking sheet in a single, even layer. Bake for 30 minutes.
• In a jar with a tight-fitting lid, combine the extra-virgin olive oil, white balsamic vinegar, pinch of brown sugar, sea salt, and white pepper, to taste. Cover the jar and shake vigorously for 30 seconds to emulsify.
• In a bowl, toss the mesclun greens, strawberries, and candied pecans with the vinaigrette.