Yields: 4 servings
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients:
For the salad:
- 9-10 oz mixed salad greens (spinach, arugula, spring mix, etc.)
- 1 lb strawberries, hulled and sliced
- 1/2 small red onion, thinly sliced
- 4 oz goat cheese, feta cheese, or blue cheese, crumbled
- 2 chicken breasts (about 14-16 oz), pounded to an even thickness
- 4 slices bacon, cooked and crumbled
- 1 cup pecan halves
- 1 tbsp butter
- 2 tbsp honey
- Salt and pepper to taste
For the dressing:
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Prepare the Honey Pecans:
- Preheat oven to 350°F (175°C).
- In a small bowl, melt the butter. Add the pecans, honey, a pinch of salt, and stir to combine.
- Spread pecans on a baking sheet and bake for 8-10 minutes, or until golden brown and fragrant. Let cool completely.
Cook the Chicken:
- Season chicken breasts with salt and pepper.
- Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, or until cooked through.
- Set aside to rest for 5 minutes before slicing.
Cook the Bacon
- While the chicken rests, cook the bacon in a separate skillet until crispy. Drain on paper towels and crumble.
Assemble the Salad:
- In a large bowl, combine the mixed greens, strawberries, red onion, crumbled cheese, sliced chicken, crumbled bacon, and cooled honey pecans.
Make the Dressing:
- Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.
Serve:
- Toss the salad gently with the desired amount of dressing just before serving.
Tips and Variations:
- Vegetarian option: Replace the chicken with grilled tofu, tempeh, or extra cheese for a meatless version.
- Nut allergy: Use sunflower seeds or pumpkin seeds instead of pecans.
- Additional toppings: Consider adding avocado, dried cranberries, or other fresh seasonal fruits.
- Make-ahead: Prep the salad components in advance and assemble right before serving to keep the greens crisp. Store the dressing separately.
