Strawberry chicken salad comes to mind when fresh local strawberries are available. I make this salad for a one-dish meal and I often receive recipe requests after the meal. It is light but filling, with the chicken and quinoa it packs some protein. I make the candied pecans ahead and store them in an air-tight container. The lemon poppy seed dressing is so versatile, I use it with most salads that combine fruit and greens.
I In medium salad bowl, assemble greens, avocado, strawberries, chicken, pecans, quinoa and goat cheese. Lemon poppy seed dressing: In salad dressing jar or bowl, combine oil and lemon juice. Add honey, mustard, salt and poppy seeds. Mix well to combine. Drizzle over the salad, toss and serve. Candied Pecans
2 tablespoons unsalted butter
2 tablespoons light corn syrup
½ tablespoon water
½ teaspoon salt
Preheat oven to 250°. Line baking sheet with foil or parchment paper.
In medium sauce pan, bring butter, light corn syrup, water and salt to a boil.
Remove from heat and stir in pecans until coated.
Spread coated pecans onto lined baking sheet and bake for 45 minutes, stirring every 15 minutes.strawberry chicken salad
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Melinda Larson
June 12, 2017 at 1:35 amI recently made this salad for my daughter’s bridal shower. It was a huge hit!! Thanks Carol!! I even forgot to add the quinoa (which I had prepared the day before) and it was still delicious. ( ;