Grilled Chicken and Strawberry Salad with Candied Pecans

Grilled chicken breast over crisp lettuce with fresh strawberries, candied pecans and a sweet homemade red wine vinaigrette. Serves 4.

Naturally gluten-freeVegetarian optionDairy-free

Spinach salad with strawberries, candied pecans and crumbled cheese
  • Prep 15 min
  • Cook 16 min
  • Total 31 min
  • Yield 4 servings

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Print recipe

This main-dish salad balances savory grilled chicken with sweet strawberries and crunchy candied pecans. A homemade red wine vinegar dressing with onion and ground mustard pulls it all together.

It is a good choice for warm evenings when you want to keep the kitchen cool. Grill the chicken, whisk the dressing while it rests, and the salad is ready to plate.

Ingredients

Salad

  • 1 pound skinless, boneless chicken breasts, cut in half
  • 4 cups chopped lettuce of your choice, washed
  • 1 cup sliced fresh strawberries
  • 1/2 cup candied pecans

Dressing

  • 1/4 cup red wine vinegar
  • 1/2 cup white sugar
  • 1 cup vegetable oil
  • 1/2 onion, minced
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper

To make it vegetarian

  • For the chicken, use extra-firm tofu, pressed and cut the same way, or plant-based chicken-style pieces.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

Instructions

  1. Heat the grill. Preheat the grill on high heat and lightly oil the grate.
  2. Grill the chicken. Grill the chicken for 6 to 8 minutes per side, until the juices run clear and the thickest part reads 165°F. Move it to a cutting board and let it rest for 5 minutes, then slice.
  3. Whisk the dressing. In a bowl, whisk together the red wine vinegar, sugar, vegetable oil, onion, ground mustard, salt and pepper until the sugar dissolves.
  4. Assemble. Divide the lettuce among four plates. Top with the sliced chicken, strawberries and candied pecans.
  5. Dress and serve. Drizzle with dressing and serve. Pass the extra dressing at the table.

Nutrition per serving (estimated)

840Calories
33 gCarbohydrates
3 gFiber
30 gNet carbs
28 gProtein
68 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Gluten-freeDairy-freeGrill and BBQBudget-friendlyVegetarian with swaps

Tips

  • The recipe makes more dressing than four salads need. Store the rest in a jar in the refrigerator for up to a week and shake before using.
  • Blueberries, mandarin orange segments or sliced peaches can stand in for strawberries.
  • Grill pan or indoor grill: cook over medium-high heat for the same time.

Questions about this recipe

How long do you grill chicken breast?
Halved boneless chicken breasts take about 6 to 8 minutes per side over high heat. Always check that the thickest part reaches 165°F.
Can I use store-bought candied pecans?
Yes. Candied or glazed pecans from the store work well, and plain toasted pecans are fine if you want less sugar.
What lettuce is best for this salad?
Romaine, mixed greens and spinach all work. Sturdier greens hold up better under the sweet dressing.

More chicken and poultry recipes

Cooking a different size or thickness? See chicken breast cooking times by thickness.

All chicken and poultry recipes | All recipes | Cooking guide and safe temperatures