Grilled Chicken Salad with Strawberries, Pecans & Sweet Onion Dressing
Make a fresh and vibrant Grilled Chicken Salad! This recipe features juicy grilled chicken, strawberries, toasted pecans, and Bibb lettuce, all tossed in a unique homemade sweet onion vinaigrette.
Ingredients
(Based on 1x column)
Salad:
- ▢ 1 pound skinless, boneless chicken breast halves
- ▢ Salt and fresh ground black pepper (for seasoning chicken)
- ▢ ½ cup pecans
- ▢ 2 heads Bibb lettuce, rinsed, dried, and torn
- ▢ 1 cup sliced fresh strawberries
Sweet Onion Vinaigrette:
- ▢ ⅓ cup red wine vinegar
- ▢ ½ cup white sugar
- ▢ 1 cup vegetable oil
- ▢ ½ onion, minced (about 1/4 to 1/2 cup minced)
- ▢ 1 teaspoon ground mustard (mustard powder)
- ▢ 1 teaspoon salt
- ▢ ¼ teaspoon ground white pepper (or black pepper)
Instructions
1. Prepare and Grill the Chicken:
- Preheat your grill to high heat. Lightly oil the grill grates to prevent sticking.
- Pat the chicken breast halves dry with paper towels. Season them on both sides with salt and fresh ground black pepper.
- Place the seasoned chicken on the preheated grill. Cook for approximately 6-8 minutes per side (total 12-16 minutes). The chicken is done when the juices run clear and an instant-read thermometer inserted into the thickest part reads at least 165°F (74°C).
- Remove the cooked chicken from the grill and transfer it to a clean cutting board. Let it rest for at least 5 minutes before slicing. This is crucial for keeping it juicy! Once rested, slice the chicken into strips or bite-sized pieces. Set aside.
2. Toast the Pecans:
- While the chicken grills or rests, place the pecans in a dry (no oil) skillet over medium-high heat.
- Cook the pecans, stirring or tossing frequently, until they become fragrant and lightly toasted, about 3-5 minutes (recipe says 8 min, but watch carefully as nuts burn fast). Be careful not to burn them.
- Remove the toasted pecans from the heat immediately and set aside to cool. Roughly chop if desired once cooled.
3. Make the Sweet Onion Vinaigrette:
- In the container of a blender, combine the red wine vinegar, white sugar, vegetable oil, minced onion, ground mustard, 1 teaspoon salt, and ¼ teaspoon ground white (or black) pepper.
- Secure the lid. Process or blend until the dressing is smooth and emulsified, and the onion is finely incorporated. Taste and adjust seasoning if needed.
4. Assemble the Salad:
- Arrange the rinsed, dried, and torn Bibb lettuce on individual serving plates or in a large salad bowl.
- Top the lettuce attractively with the sliced grilled chicken, fresh sliced strawberries, and the toasted pecans.
5. Dress and Serve:
- Drizzle the prepared Sweet Onion Vinaigrette generously over each salad just before serving.
- Alternatively, you can serve the dressing on the side for everyone to add their own.
- Serve immediately and enjoy this fresh and flavorful salad!