Strawberry Chicken Salad with Candied Pecans

One night I had a taste for a new salad. I love my kale salad and my version of a house salad but I wanted something refreshing. I remembered a salad my husband once had at Red Robin that had apples on it and how good the apples made it taste. The apples added a hint of sweetness that made my taste buds do a happy dance! Lol!

I created this salad from a few ingredients I was crushing on during that time. How does strawberries and candied pecans sound? Mixed with grilled chicken on top of a bed of lettuce topped with a sweet and tangy balsamic vinaigrette! It sounds divine! Right!

Strawberry Chicken Salad with Candied Pecans

serves 4

For the Candied Pecans

1 cup pecans

2 tablespoons butter

1/4 cup brown sugar

In a small skillet or pot add the pecans, butter and brown sugar over medium heat. Stir until sugar has melted and pecans are coated and sticky. Transfer to a dish and set aside.

For the Salad

4 boneless skinless chicken breast

11 oz baby spring mix or your favorite salad mix

1 lb thinly sliced fresh strawberries

salt and pepper

balsamic vinaigrette

Season chicken with salt and pepper to taste. On a large indoor grill pan over medium heat sprayed with cooking spray, place the chicken and cook 6 - 8 minutes per side. If you don't have a grill pan or griddle, saute in a large skillet. What would be really tasty is if you grilled your chicken up on a charcoal or gas grill since the weather is right for grilling! Remove chicken from the grill and let rest for 5 minutes.

When ready to serve, slice the chicken. Divide the salad mix among your plates. Arrange the chicken, strawberries and candied pecans over top the greens. Drizzle with balsamic vinaigrette. Enjoy!

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