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
Ingredients:
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
Method:
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!
Strawberry Toasted Pecan Chicken Salad
Ingredients:
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
Method:
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!
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