“All the Good Stuff Salad”
Chicken, Candied Pecan, Strawberry, and Goat Cheese Salad
This is a sweet and savory, craveable salad. It combines several delicious ingredients, chicken breast, candied pecans, strawberries, goat cheese, and a tasty balsamic vinegarette to make a mouth watering salad.
TIME: 1 Hour
SERVINGS: 6
FOR THE PECANS:
1/4 cup white sugar
1/4 cup brown sugar
1 tbsp cinnamon, ground
1 tsp pumpkin spice seasoning (optional)
1 tsp salt
8 oz Pecans, halved
1/2 TSP vanilla extract
1 teaspoon water
FOR THE SALAD:
1 Head Iceberg Lettuce, torn into bite sized pieces, washed and dried
1 lb chicken breast
4 oz goat cheese, crumbled
16 oz strawberries, destemmed and cut into quarters
FOR THE DRESSING:
2 tbsp honey
1 tbsp dijon mustard
1/2 tsp salt
1/2 tsp pepper
1 clove garlic, minced
1/4 cup balsamic vinegar
3 tbsp red wine or distilled vinegar
1/2-3/4 cup olive oil (add additional olive oil if vinegar is too strong)
MAKE IT:
Preheat oven to 300°F. Line a baking sheet with parchment or use a silicon non-stick mat. Add granulated sugar, brown sugar, cinnamon, PSS, and salt to a bowl. In a separate bowl, beat the egg white, vanilla, and water until stiff peaks form. Add pecans to egg white mixture and coat. Then add sugar mixture and stir until pecans are fully coated. Spread pecans onto baking sheet in single layer and bake for 45 mins, stirring every 15 mins. Allow to cool completely!
While pecans cook, add oil to cast iron or non-stick pan until sizzling hot, and then add chicken breasts. Sear until crispy brown on both sizes and interior temp is 165°. Remove from pan, let cool slightly so you don’t burn your fingers, and then chop into bit sized pieces.
Whisk all the dressing ingredients together, ensuring the oil and vinegar are emulsified. Add extra olive oil, salt, and pepper to taste.
Assemble salad – lettuce, then chicken, goat cheese, strawberries, pecans, and top with your dressing.
ENJOY!
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