Strawberry pecan salad

Name: How to cook Strawberry pecan salad - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Sarvat Hanif

Strawberry pecan salad

This Strawberry Pecan Salad is loaded with fresh berries and candied pecans. Tossed with a sweet homemade lemon poppy seed dressing, it’s the perfect fresh salad warm summer days!C This sweet salad is fruity, crunchy, zesty, hearty and just what you need for your next bbq. This salad is served on a bed romaine lettuce, sprinkled with candied pecans, and drizzled with poppy seed dressing. It is pretty easy to whip up this salad. Whisk the dressing ingredients—olive oil, lemon juice, sugar, poppyseeds, salt and mustard. Refrigerate till ready to use. Next chop the lettuce, slice the strawberries and toss all in a bowl along with the blueberries, chicken and crumbled feta. Caramelize the pecan halves and allow to cool. Toss it in the salad and drizzle the dressing. Mix well and serve. This salad has cooked and diced chicken breast. You can grill, air fry or pan cook the chicken, whatever works best for you. You can even use leftover shredded chicken or rotisserie. If you do not like romaine lettuce, swap it with baby spinach. I don’t like goat cheese so much so I substituted with feta. If clementines are not on hand, use a can of mandarin oranges. Be sure to drain the juices before using. Whether you need a healthy lunch or are looking for a salad to bring to a party, this is just what you need. To serve it as a side, omit the chicken.

Ingredient

Food ration :

4 servings

Cooking time :

10 minutes

1 bunch

romaine lettuce, chopped

1 cup

strawberries, sliced

clementines segments

1/4 cup

blueberries

chicken breast, cooked, diced

1 cup

pecan halves

1/2 cup

sugar, divided

1/2 cup

lemon juice

1 tsp.

Dijon mustard

2/3 cup

olive oil

1 tbsp.

poppyseeds

Cooking instructions

* Step 1

In a bowl whisk together olive oil, lemon juice, ¼ cup sugar, mustard, salt and poppyseeds. Keep in fridge to chill till ready to use.

* Step 2

Chop the romaine and place in a bowl along with the fruit and chicken. Mix well.

* Step 3

Add feta and mix well. Set aside.

* Step 4

Place remaining sugar and pecans in a small heavy skillet; cook and stir over medium-low heat until sugar is melted and caramel-coloured. Spread to cool.