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
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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.
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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.
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Chop the lettuce into two bowls, top with strawberries, pecans, grated parmesan cheese, sliced chicken, and drizzle with dressing.
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Optional: add a squeeze lime juice on top.
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Also optional: use candied pecans for a different twist!
Charlotte says:
This recipe is also delicious when substituted with raspberries and/or mozzarella.