Chicken Salad Strawberry Vinaigrette Plus Recipes

STRAWBERRY PECAN GRILLED CHICKEN SALAD WITH PECAN BUTTER VINAIGRETTE

Steps:

• To the canister of a large food processor (at least a 10 to 12-cup size) fitted with the S-blade, add the pecans, cover the canister, and turn to high power (Notes - I don't recommend using a high-speed blender such as a VitaMix or Blendtec because I've burnt out motors. I have much better results in a food processor. If your food processor is smaller, you may need to do this in two batches).
• Allow the pecans to break down and they'll go through various stages before turning into smooth pecan butter. As necessary stop and scrape down the sides of the bowl.
• After allowing the pecans to process for about 5 minutes, my mixture was dry and that's when I added 3 tablespoons olive oil. You may not need to add any, you may need to add more; add as necessary. Process another 3 minutes or until pecan butter is smooth.
• Add salt to taste and process briefly to incorporate.
• Add all ingredients (you will have extra pecan butter, which you should set aside) to a large ziptop bag, seal bag, squish contents around to distribute evenly, and place in the fridge to marinate for at least 1 hour (overnight is best).
• Preheat grill or grill pan to medium-high heat and oil the grates very well.
• Add the chicken, discard leftover marinade, and grill chicken for about 5 minutes on the first side and 3 to 4 minutes on the second side, or until done and cooked through and chicken reaches an internal temp of 165F.
• After chicken has cooked, remove it from grill and set on a plate to rest.
• To a large platter or serving bowl, add all the ingredients, slice the chicken into bite-sized pieces or strips and add it to the salad; set salad aside while you make the vinaigrette.
• To glass jar with a lid, add all ingredients, cover with the lid, and shake vigorously to combine. Taste, check for flavor balance, and add more salt, pepper, honey, etc. if necessary to taste.
• Evenly drizzle vinaigrette over the salad, to taste, and serve immediately. Salad is best fresh.

STRAWBERRY CHICKEN SALAD WITH CHAMPAGNE VINAIGRETTE RECIPE

Steps:

• Gather the ingredients.
• Prepare the champagne dressing first by combining extra-virgin olive oil, champagne vinegar, whole-grain Dijon mustard, lemon juice, honey, salt, pepper, and garlic powder in a Mason jar with lid.
• Secure the lid tightly and shake well until all ingredients are well-combined. Refrigerate while you prepare your salad.
• If starting with uncooked chicken breast, prepare chicken by lightly brushing 3 chicken breasts with olive oil and sprinkling with salt and pepper.
• Place in a foil or parchment paper-lined pan and bake on 350 F for 25 minutes until internal temperature of chicken reaches 165 F.
• Slice chicken into pieces. Rather than baking, the chicken breast may alternatively be grilled , but substituting boneless chicken breast.
• Combine chicken, quartered strawberries, walnuts, red onion, and feta cheese in a large bowl. Toss liberally. Top onto bed of mixed greens.
• Serve alongside champagne dressing-be sure to shake or whisk dressing well before serving, as ingredients will settle.

CHICKEN STRAWBERRY SALAD

Steps:

• In a small bowl, combine the dressing ingredients. In a large skillet, cook and stir chicken in oil and butter until no longer pink. Add 1/2 cup salad dressing; cook 1 minute longer. , Place the salad greens in a serving bowl. Top with chicken, sliced strawberries and walnuts. Garnish with whole strawberries if desired. Serving immediately with remaining dressing.

CHICKEN SALAD WITH DIJON VINAIGRETTE

Steps:

• In a large bowl, whisk vinegar, mustard, salt and pepper. Gradually whisk in oil until blended. Add lettuce, chicken, cheese and, if desired, almonds; toss to coat.

CHICKEN SALAD, STRAWBERRY VINAIGRETTE PLUS

Steps:

• Chicken: Mix the flour, cayenne, salt & Pepper together in a plastic bag.
• Paint the chicken with egg white and dust the breasts with the flour mixture.
• Melt the butter & oil in a skillet, over medium heat fry the chicken until cooked (apprx 8 minutes each side).
• Remove & Cool it. Slice into 1/2" strips.
• Vinaigrette: In a food processor or mini mixer combine the strawberry, Balsamic, tarragon, Splenda & light oil-whip until totally combined. Keep covered in fridge.
• Salad Preparation: Slice the cooled chicken across the breast into pieces apprx 1 1/2" by 1'2".
• Divide the spinach/lettuce mixture between four plates.
• Place the onion rings over the lettuce.
• Sprinkle on the feta cheese.
• Then place the chicken on top.
• Sprinkle on the blueberries.
• Let everyone add as much vinaigrette as they like to their salad.
• Enjoy!