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Top-down view of Strawberry Pecan Chicken Salad with distinct grill marks on the chicken and vibrant sliced strawberries.

Strawberry Pecan Chicken Salad with Creamy Pecan Butter Vinaigrette

This Strawberry Pecan Chicken Salad features juicy charred grilled chicken, fresh sliced strawberries, and toasted pecans over vibrant greens, all drizzled with a rich, velvety creamy pecan butter vinaigrette. A perfect, high-protein summer meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken Breast 454g, boneless and skinless
  • 2 cups Fresh Strawberries 300g, thinly sliced
  • 1 cup Pecan Halves 125g, toasted golden-brown
  • 5 oz Baby Spinach 142g
  • 5 oz Mixed Spring Greens 142g
  • 1/4 cup Pecan Butter 64g, creamy
  • 2 tbsp Apple Cider Vinegar 30ml
  • 1 tbsp Honey 15ml
  • 2 tbsp Olive Oil 30ml, for grilling

Equipment

  • 1 Grill or Cast Iron Grill Pan To achieve those dark char marks.
  • 1 Small skillet For toasting the pecans.

Method
 

Prepare the Chicken
  1. Pat chicken dry and season with salt and pepper. Grill over medium-high heat for 5-6 minutes per side until dark char marks appear and internal temp is 165°F (74°C).
  2. Let the chicken rest for 10 minutes, then slice into thick, juicy strips.
Prepare Salad Elements
  1. Toast pecan halves in a dry skillet over medium heat for 3-5 minutes until golden and fragrant.
  2. Combine pecan butter, apple cider vinegar, and honey. Whisk until a thick, creamy, tan-colored dressing forms.
Assemble
  1. Place greens in a bowl. Top with sliced strawberries, toasted pecans, and grilled chicken. Drizzle with the creamy pecan butter vinaigrette.

Notes

Rest the chicken before slicing to keep it juicy.
Always toast your pecans for the best flavor profile.