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Strawberry Pecan Salad

From the kitchen of Charlotte Daum

Salads - makes 2 servings

Prep time: 20 mins
Cook time: none
Rest time: none

9 ingredients

  • 1/4 cup Pecan
  • 1 Chicken breast
  • 2 Limes
  • 1 tablespoon Olive oil
  • 2 bowls Lettuce mix
  • 1/2 cup Strawberry
  • 1/4 cup Parmesan cheese
  • 1 tablespoon Coconut oil
  • 1 & 1/2 tablespoon Honey

5 steps

  1. Preheat pan over medium heat, add a little olive oil. Pat the chicken breast dry with a paper towel, then sprinkle it liberally with salt and pepper (and any other seasonings that smell good). Place in pan and turn burner to medium-low (like 3), cover with lid. When the top of the chicken has turned white (about 5 min), flip it. Cook about 5 more minutes (covered), then set aside to rest.
  2. In the microwave (or in a pan over med-low heat) melt coconut at olive oils together. While warm, stir in the honey. Squeeze in the juice of one lime while whisking constantly, and season with a tiny dash of salt, plenty of fresh ground pepper.
  3. Chop the lettuce into two bowls, top with strawberries, pecans, grated parmesan cheese, sliced chicken, and drizzle with dressing.
  4. Optional: add a squeeze lime juice on top.
  5. Also optional: use candied pecans for a different twist!

1 comment

Charlotte says:

This recipe is also delicious when substituted with raspberries and/or mozzarella.

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