Strawberry Pecan Grilled Chicken Salad With Pecan Butter Vinaigrette 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 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 PECAN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Mix together mixed salad greens or baby spinach leaves.
• Toss in strawberry slices, grapes, mandarine segments, red onion slices and glazed pecans. Toss all the salad ingredients.
• Combine all the raspberry vinaigrette ingredients and pour over salad.
• Add feta cheese crumbles on top. Serve salad immediately or store in refrigerator.
• SERVING SUGGESTION: can also be served with Ken's Steak House, Lite Raspberry Walnut Vinaigrette Salad Dressing over the salad and store-bought glazed pecans, if you like.

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.

CHICKEN SALAD, STRAWBERRY VINAIGRETTE PLUS

Steps:

• Chicken: Mix the flour, cayenne, salt & Pepper together in a plastic bag.
• Paint the chicken with egg white and dust the breasts with the flour mixture.
• Melt the butter & oil in a skillet, over medium heat fry the chicken until cooked (apprx 8 minutes each side).
• Remove & Cool it. Slice into 1/2" strips.
• Vinaigrette: In a food processor or mini mixer combine the strawberry, Balsamic, tarragon, Splenda & light oil-whip until totally combined. Keep covered in fridge.
• Salad Preparation: Slice the cooled chicken across the breast into pieces apprx 1 1/2" by 1'2".
• Divide the spinach/lettuce mixture between four plates.
• Place the onion rings over the lettuce.
• Sprinkle on the feta cheese.
• Then place the chicken on top.
• Sprinkle on the blueberries.
• Let everyone add as much vinaigrette as they like to their salad.
• Enjoy!