The explosion of the grilled flavor from the chicken, the sweetness of the fresh berries, crunchiness of the pecans and the earthiness of the greens will get those taste buds working overtime. This salad is absolutely delightful and makes for a great summer meal.
Cook: 20 minutes
Prep: 15 minutes
2 boneless skinless chicken breasts
4 tbsp olive oil
4 tbsp lemon pepper seasoning
¼ cup pecans, toasted
1/3 cup red wine vinegar
1 cup extra virgin
1 tsp salt
1 tsp pepper
1 tsp Dijon mustard
1 garlic clove, minced
5 cups spring mix greens, (use any lettuce to your desired)
½ cup sliced strawberries
1/3 cup raspberries
1/3 cup blackberries
Preheat grill to a high heat. Prepare the chicken breasts in the mean time by drizzling olive oil over both sides of chicken breasts along with evenly dividing the lemon pepper seasoning between the two chicken breasts.
Place the chicken breasts on the grill over direct heat and cook on one side for 5 minutes. Then flip and cook on the other side for 4 minutes; move the chicken to indirect heat and cook until an internal temperature of 165 degrees. Remove from the grill, allow for meat to cook and then slice.
Meanwhile, place the pecans in a dry skillet over a medium heat. Cook until fragrant, stirring occasionally for about 8 minutes; remove from heat and set aside.
In a blender combine the red wine vinegar, salt, pepper, mustard and garlic. Turn blender on and drizzle in extra virgin olive oil; blend until smooth.
Arrange lettuce in a serving dish. Top with grilled chicken, pecans, strawberries, raspberries and blackberries. Serve dressing on the side or drizzle over top. Enjoy!