Strawberry Pecan Grilled Chicken Salad with Pecan Butter Vinaigrette

Step 1

To the canister of a large food processor (at least a 10 to 12-cup size) fitted with the S-blade, add the pecans, cover the canister, and turn to high power (Notes – I don’t recommend using a high-speed blender such as a VitaMix or Blendtec because I’ve burnt out motors. I have much better results in a food processor. If your food processor is smaller, you may need to do this in two batches).

Step 2

Allow the pecans to break down and they’ll go through various stages before turning into smooth pecan butter. As necessary stop and scrape down the sides of the bowl.

Step 3

After allowing the pecans to process for about 5 minutes, my mixture was dry and that’s when I added 3 tablespoons olive oil. You may not need to add any, you may need to add more; add as necessary. Process another 3 minutes or until pecan butter is smooth.

Step 4

Add salt to taste and process briefly to incorporate.

Step 5

Add all ingredients (you will have extra pecan butter, which you should set aside) to a large ziptop bag, seal bag, squish contents around to distribute evenly, and place in the fridge to marinate for at least 1 hour (overnight is best).

Step 6

Preheat grill or grill pan to medium-high heat and oil the grates very well.

Step 7

Add the chicken, discard leftover marinade, and grill chicken for about 5 minutes on the first side and 3 to 4 minutes on the second side, or until done and cooked through and chicken reaches an internal temp of 165F.

Step 8

After chicken has cooked, remove it from grill and set on a plate to rest.

Step 9

To a large platter or serving bowl, add all the ingredients, slice the chicken into bite-sized pieces or strips and add it to the salad; set salad aside while you make the vinaigrette.

Step 10

To glass jar with a lid, add all ingredients, cover with the lid, and shake vigorously to combine. Taste, check for flavor balance, and add more salt, pepper, honey, etc. if necessary to taste.

Step 11

Evenly drizzle vinaigrette over the salad, to taste, and serve immediately. Salad is best fresh.