Wednesday, July 14, 2010

Strawberry Toasted Pecan Chicken Salad

Every month in the newsletter at church they post a recipe. I have never been able to eat any of them so this month I was ecstatic to see this recipe, and I immediately came home and made it. This is a great summer meal, not only does it keep the kitchen cool but it is refreshing and filling.

Strawberry Toasted Pecan Chicken Salad

2 c. roasted chicken breast, chopped
1/4 c. toasted pecans (I used sprouted ones)
2 c. hulled and quartered strawberries
1/4 c. finely diced red onion
1/4 c. finely diced celery
1/4 c. finely chopped cilantro leaves
2 T. Balsamic or white wine vinegar
2 tsp. olive oil
4 c. salad greens


1. Combine all ingredients except salad greens. Refrigerate 1 hour.

2. Divide greens onto 2 serving plates and top with chicken mixture.

3. Serve and enjoy!

No comments:

Post a Comment