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
Ingredients
- 2 tablespoons butter
- 1 cup pecan halves
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- dressing:
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 tablespoon orange juice
- 1/8 teaspoon pepper
- salad:
- 1 package (5 ounces) spring mix salad greens
- 3/4 pound sliced rotisserie chicken breast
- 1 cup sliced fresh strawberries
- 1 cup shredded Swiss cheese
- Salad croutons, optional
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.
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