Pecan Strawberry Chicken Salad Food

STRAWBERRY PECAN GRILLED CHICKEN SALAD WITH PECAN BUTTER VINAIGRETTE

Steps:

• To the canister of a large food processor (at least a 10 to 12-cup size) fitted with the S-blade, add the pecans, cover the canister, and turn to high power (Notes - I don't recommend using a high-speed blender such as a VitaMix or Blendtec because I've burnt out motors. I have much better results in a food processor. If your food processor is smaller, you may need to do this in two batches).
• Allow the pecans to break down and they'll go through various stages before turning into smooth pecan butter. As necessary stop and scrape down the sides of the bowl.
• After allowing the pecans to process for about 5 minutes, my mixture was dry and that's when I added 3 tablespoons olive oil. You may not need to add any, you may need to add more; add as necessary. Process another 3 minutes or until pecan butter is smooth.
• Add salt to taste and process briefly to incorporate.
• Add all ingredients (you will have extra pecan butter, which you should set aside) to a large ziptop bag, seal bag, squish contents around to distribute evenly, and place in the fridge to marinate for at least 1 hour (overnight is best).
• Preheat grill or grill pan to medium-high heat and oil the grates very well.
• Add the chicken, discard leftover marinade, and grill chicken for about 5 minutes on the first side and 3 to 4 minutes on the second side, or until done and cooked through and chicken reaches an internal temp of 165F.
• After chicken has cooked, remove it from grill and set on a plate to rest.
• To a large platter or serving bowl, add all the ingredients, slice the chicken into bite-sized pieces or strips and add it to the salad; set salad aside while you make the vinaigrette.
• To glass jar with a lid, add all ingredients, cover with the lid, and shake vigorously to combine. Taste, check for flavor balance, and add more salt, pepper, honey, etc. if necessary to taste.
• Evenly drizzle vinaigrette over the salad, to taste, and serve immediately. Salad is best fresh.

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.

CRANBERRY PECAN CHICKEN SALAD

Steps:

• Cut up cooked chicken into bite size cubes - should be enough to fill 3 cups & place in large bowl. Add dry seasonings, celery, dried cranberries, and pecans - toss with hands so as not to break up chicken cubes.
• In a small bowl, mix together the mayonnaise, sour cream, and lemon juice with small wire whisk & add to chicken mixture - gently toss all ingredients together and chill until ready to serve.

W W 5 PT STRAWBERRY TOASTED PECAN CHICKEN SALAD

Steps:

• Cut boneless, skinless cooked chicken into bite size pieces.
• Combine all ingredients EXCEPT salad greens.
• Cover and let marinate in refrigerator for 1 hour.
• Serve over salad greens.