Strawberry-Chicken Salad with Blue Cheese and Honeyed Pecans

This fresh

and flavorful dinner salad is ready in the time it takes to pan-sear the

chicken breast, but to me the poultry really isn’t the star of the dish.

Instead, I think it’s the balance of flavors

and textures that makes good ol’ strawberry-chicken salad extra inviting.

Along with

the tender chicken and fruity berries, honeyed pecans add both crunch and

sweetness, and the blue cheese brings that pungent tanginess that only blue can

do. Drizzle on a simple, light vinaigrette, and dinner is on the table.

Note: Honeyed pecans are available in the bulk sections of many markets. If you don't find honeyed, substitute candied or honey-roasted nuts.

Salad Toppings

Preparation

Combine the extra virgin olive oil, vinegar, honey, and mustard in a bowl, stirring well to dissolve the

honey. Season with salt and pepper and set aside.

Dijon-Honey Vinaigrette Heat a

heavy (preferably cast-iron) skillet over medium heat and add the olive oil,

swirling to coat. Season the chicken with salt and pepper and add to the pan.

Cook until

lightly seared outside and cooked through, 10-12 minutes total (depending on

thickness), turning a few times. Transfer to a cutting board and let rest until

cooled to room temperature. Slice thinly across the grain.

Chicken Beginning to CookCooked Chicken Sliced Chicken

Divide the

greens among 4 shallow bowls. Divide the strawberries, onion, and chicken on

top and drizzle each with dressing. Sprinkle each with pecans and blue cheese and

serve.

Strawberry-Chicken Salad with Blue Cheese and Honeyed Pecans