Chicken, Pecan and Strawberry Salad

    Chicken, Pecan and Strawberry Salad


    241 people made this

    This salad both tastes delicious and looks beautiful. You can use whatever fruit is in season instead of strawberries.

    Serves: 6 

    • 500g skinless, boneless chicken breast halves
    • 1/2 cup pecans
    • 1/3 cup red wine vinegar
    • 1/2 cup white sugar
    • 1 cup (250ml) vegetable oil
    • 1/2 onion, minced
    • 1 teaspoon ground mustard
    • 1 teaspoon salt
    • 1/4 teaspoon ground white pepper
    • 2 heads butter lettuce - rinsed, dried and torn
    • 1 cup sliced fresh strawberries

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the barbecue for high heat.
    2. Lightly oil the grate. Barbecue chicken 8 minutes on each side or until juices run clear. Remove from heat, cool and slice.
    3. Meanwhile, place pecans in a dry frypan over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat and set aside.
    4. In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt and pepper. Process until smooth.
    5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries and pecans. Drizzle with the dressing to serve.

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    Reviews (1)


    What a simple and easy dish to prepare. It had a wonderful taste. Added a few cherries to the strawberries. Totally recommend. - 14 Aug 2012

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