Strawberry Candied Pecan Salad With Chicken Food

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.

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.

CANDIED PECAN & STRAWBERRY SALAD RECIPE

Steps:

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

STRAWBERRY SPINACH SALAD WITH CANDIED PECANS

Steps:

• Melt butter in a large heavy skillet over medium heat.
• Add pecans and sugar; stir to combine.
• Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored.
• Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil.
• Cool completely and break up pieces as needed.
• Remove and discard stems from spinach.
• Wash spinach and pat dry with paper towels.
• Tear into bite-size pieces.
• Combine spinach, celery and strawberries in a large bowl.
• Pour 1 cup dressing over salad mixture; toss gently.
• Add reserved candied pecans; toss gently.
• Serve immediately with remaining dressing.
• Dressing: Combine first 5 ingredients in container of electric blender; cover and process until smooth.
• With blender running, gradually add oil in a slow, steady stream through opening in lid.
• Process until thick and smooth.
• Transfer dressing mixture to a bowl; stir in poppy seeds.
• Cover and chill.

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.

PECAN, STRAWBERRY, & CHICKEN SALAD

Steps:

• Combine 1 tbs oil, vinegar, honey, thyme, 1/4 tsp pepper, & 1/8 tsp salt in a medium bowl; stir with a whisk. Add 1 cup strawberries, tossing to coat. Let stand at room temperature for 10 minutes.
• Heat a medium skillet over medium-high heat. Brush chicken with remaining 1 tsp oil; sprinkle evenly with 1/8 tsp pepper, salt, and paprika. Coat pan with cooking spray. Add chicken to pan; cook 2-3 minutes per side, or until done. Remove chicken from pan; let stand 5 minutes. Cut across the grain into slices.
• Divide spinach, 1 cup strawberries, and onion between 2 plates or bowls. Top evenly with chicken and strawberry-balsamic mixture. Top each serving with 1-1/2 tbs pecans and 2 tbs feta.

PECAN CHICKEN SALAD

Steps:

• Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
• Serve immediately or refrigerate for up to 3 days.

STRAWBERRY CHICKEN SALAD FOR SANDWICHES

Steps:

• Mix mayonnaise, lemon juice, honey, and poppy seeds together in a medium bowl. Add chicken, strawberries, pecans, celery, green onions, parsley; toss to combine. Season with salt and pepper.