I knew it was a salad, which I generally like, and I knew there was chicken, strawberries, and pecans in it, and I love all three of those. I got stumped on the homemade vinaigrette for a couple reasons... first, I don't love many dressesings besides ranch... probably because I haven't ever tried anything besides ranch. Second, I was worried about some of the ingredients I knew were going into the vinaigrette (red wine vinegar, dried mustard...).
Kevin worked so hard on the meal, and this vinaigrette turned out to be such a pretty pink color! I was interested, but still afraid to try it. Kevin was brave and soaked his salad in it. He was raving about how good he thought it was.... so I put a little on a bite of my salad. I couldn't believe how much I loved it! Did you hear me? I. Loved. It. I took claims to all the leftovers the next day and we are making it again this weekend. It's the perfect spring/summer salad. The colors in the salad scream, "Welcome Spring," to me. And I can not wait to eat it again!!!
Recipe source: All Recipes
Serves 6
Ingredients:
- 1 lb boneless skinless chicken breast
- 1/2 C pecans
- 1/3 C red wine vinegar
- 1/2 C white sugar
- 1 C vegetable oil
- 1/2 onion, mined (He used 1 Tbsp dried minced onion, since none of us love onion)
- 1 tsp ground mustard
- 1 tsp salt
- 1/4 tsp ground white pepper
- 2 heads lettuce (rinsed, dried, then torn) - or a bag of the fancy spring blend lettuce.
- 1 C sliced fresh strawberries (He used more like 3 C of strawberries b/c we LOVE strawberries!) If strawberries aren't in season, you can substitute for mandarin oranges.
- Grill chicken, cool, then slice. (Kevin grilled ours on our electric skillet inside).
- While the chicken is cooking, wash and cut strawberries, and place in the fridge until ready to serve.
- Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 mins. Remove from heat and set aside.
- In a blender (He used my food processor), combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
- Arrange lettuce on serving plates. Top with grilled chicken, strawberries, and pecans. Drizzle with the viniagrette to serve.
