I have to be honest, I have never really been the type to make myself a salad at home. I love ordering them when I am out but getting all the toppings, cooking the protein, and making a homemade dressing always felt like so much work for something I could order from a restaurant in ten minutes. Until this salad. This strawberry pecan chicken salad has a complete chokehold on me and I am pretty sure it is going to be in the weekly rotation all summer long because it is genuinely that good and somehow not as much work as I thought it would be.
The candied pecans are the component that takes this salad from a really good salad to something that feels genuinely special in every bite. Brown sugar, cinnamon, a pinch of salt, and a tablespoon of water heated in a small skillet until bubbly and dissolved, then the pecans go in and get coated in that warm caramelized glaze and toasted for a few more minutes until fragrant and sticky. Poured out on parchment to cool and broken apart into clusters. They add a sweetness, a crunch, and a warmth from the cinnamon that pairs with the fresh strawberries in a way that makes every bite taste completely intentional.
The homemade champagne vinaigrette is the dressing that makes this salad taste like it came from a really good restaurant and it comes together in about sixty seconds in a small blender or with an immersion blender. Olive oil, champagne vinegar, fresh lemon juice, dijon, honey, and a garlic clove blended until completely smooth and emulsified. Champagne vinegar is lighter and more delicate than any other vinegar and it lets the strawberry and goat cheese flavors shine rather than overpowering them. Make the dressing first while Chandler cooks the chicken and everything comes together at the same time without any scrambling.
The assembly is genuinely the best part because when you lay everything out together in a big bowl it looks absolutely stunning. Spring mix tossed in the champagne vinaigrette first, then the strawberries and avocado, then the goat cheese crumbled over the top, then the candied pecans scattered across everything, and finally the sliced grilled chicken layered on last so it is the first thing you see. Every single component is earning its spot in this bowl and every forkful has something completely delicious. This is the salad that converted me into a person who makes salad at home and it is probably going to do the same for you.
Why You’ll Love This Recipe:
- Every single component in this salad is doing something and every forkful has at least three of them working together in the most satisfying way
- The homemade candied pecans and champagne vinaigrette are the two details that make this taste so significantly better than any store bought shortcut could and neither one takes more than five minutes to make
- This is the summer salad that genuinely qualifies as a full meal with the grilled chicken, healthy fats from the avocado and pecans, and enough substance to keep you full all afternoon
- The whole thing comes together faster than you would expect especially with someone handling the chicken while you build everything else which makes it completely practical as a weeknight dinner
Key Ingredients:
- Spring mix: The light, tender base that lets all the other flavors shine rather than competing with them. Spring mix has enough variety in leaf texture and mild flavor that it pairs beautifully with the sweet strawberries, creamy goat cheese, and tangy vinaigrette without getting in the way
- Fresh strawberries: The summer star that gives this salad its brightness and sweetness. Hull and quarter them so they are the perfect size for a forkful and release a little of their juice into the dressing as the salad sits
- Candied pecans: The component that makes this salad genuinely special. Brown sugar, cinnamon, and salt caramelized in a skillet with the pecans until sticky and fragrant. They add sweetness, warmth, and crunch that you cannot get from any other topping
- Goat cheese: The creamy, tangy element that balances the sweetness of the strawberries and candied pecans perfectly. Crumble it generously across the top so you get it in every few bites
- Champagne vinegar: The key ingredient in the dressing that gives it that light, delicate acidity that is so much more refined than red wine or balsamic vinegar and lets every other flavor in the salad shine
- Dijon mustard: The emulsifier in the dressing that helps the olive oil and vinegar come together into a smooth cohesive coating and adds a subtle savory depth that makes the vinaigrette taste more complex
Tips for Success:
- Make the candied pecans first and let them cool completely on parchment before breaking them apart. Warm pecans are still sticky and will clump together rather than distributing as individual clusters across the salad
- Dress the spring mix first before adding any other toppings so the vinaigrette coats every leaf evenly. Then add the strawberries and avocado, then the goat cheese and candied pecans on top so they stay visible and beautiful rather than getting buried under dressed greens
- Pound the chicken to an even thickness before cooking so it cooks evenly all the way through without the thin edges overcooking before the thicker center is done
- Make the dressing ahead of time and store in a jar in the refrigerator so it is ready to go when you are ready to assemble. It keeps for a week and the flavors actually get better as it sits
Storage:
Store the salad components separately in the refrigerator for the best results. Dressed salad wilts quickly so dress only what you plan to eat immediately. The candied pecans keep in an airtight container at room temperature for up to one week. The champagne vinaigrette keeps in a sealed jar in the refrigerator for up to one week and should be shaken or blended again before using as it will separate as it sits. The grilled chicken keeps in an airtight container in the refrigerator for up to four days.
FAQ:
Can I use store bought candied pecans instead of making my own?
Yes and it is a completely valid shortcut for a weeknight. Store bought candied pecans work well here and save about five minutes of active cooking time. The homemade version is better because you control the sweetness and spice level and they taste noticeably fresher but if you are short on time or energy the store bought version gets the job done beautifully.
Can I use a different vinegar instead of champagne vinegar?
Yes but champagne vinegar is strongly recommended because its light delicate acidity is what makes this dressing taste so specifically good with the strawberries and goat cheese. White wine vinegar is the closest substitute and gives you a similar light flavor. Apple cider vinegar works and adds a very slight apple note that is actually nice with the strawberries. Red wine or balsamic vinegar are too heavy and assertive for this particular salad and will overpower the more delicate flavors.
Can I make this salad ahead of time for meal prep?
Yes with the components stored separately. Prep the candied pecans, make the dressing, cook and slice the chicken, and wash and dry the spring mix all ahead of time and keep everything in separate containers in the refrigerator. Assemble individual bowls right before eating by dressing the greens and adding the toppings fresh each time. This approach gives you a four day meal prep situation where every bowl is as fresh and crisp as the first one.
Strawberry Pecan Chicken Salad
Ingredients
For the Chicken:
- 2 chicken breasts
- salt and pepper
- 1 tsp dried oregano or basil
For the Salad:
- 1 bag or package of spring mix
- ยผ cup shelled salted pistachios, chopped
- 1 cup strawberries hulled and quartered
- 1 avocado chopped
- ยผ cup crumbled goat cheese
For the Pecans:
- ยฝ cup pecan halves
- ยผ cup brown sugar
- pinch of salt
- โ tsp ground cinnamon
- 1 Tbs water
For the Dressing:
- โ cup olive oil
- 2 Tbs champagne vinegar
- ยฝ of a lemon juiced
- 1 tsp dijon mustard
- 1ยฝ Tbs Honey
- 1 garlic clove
- pinch of salt and pepper
Instructions
For the Chicken:
- Pat chicken dry with paper towels. Using a meat tenderizer or a rolling pin, pound out chicken until it is equal thickness (this helps the chicken cook evenly)
- Season both sides with salt, pepper and dried oregano or basil.
- Heat a large skillet or cast iron pan over medium high heat with a little oil and sear the chicken for 5 minutes. Flip and cook for another 2-5 minutes or until chicken is completely cooked.
- Remove from heat and slice for topping the salad.
For the Pecans:
- Combine all ingredients except the pecans in a small skillet over medium heat and stir frequently until bubbly and sugar is dissolved. About 1-2 minutes.
- Add pecans and stir to coat, cooking for another 3 minutes (you may need to turn your heat down to make sure they dont burn!)
- Pour pecans out onto parchment paper to cool and then once cooled, break apart to use as salad topping.
For the Dressing:
- In a small blender (you can also use an emersion blender if you have one) combine all ingredients and blend until smooth.
- Set aside until ready to assemble salad.
Salad Assembly:
- In a large bowl combine spring mix, pistachios, strawberries, and avocado.
- Drizzle the champagne vinaigrette over the salad and toss.
- Sprinkle the goat cheese and candied pecans on top.
- Serve in big salad bowls and top with sliced chicken.
- INHALE!
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