Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Tuesday, May 24, 2016

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.

Serves 4

  • 2 tbsp extra virgin olive oil
  • 2 tbsp white balsamic vinegar
  • 2 tsp honey
  • 1 tsp Dijon mustard
  • sea salt
  • freshly ground black pepper
  • 2 tsp olive oil
  • 12 oz boneless, skinless chicken breast, cut into about 4-oz pieces
  • 6 cups mixed baby lettuces and spinach
  • 1-1/2 cups sliced strawberries
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped, honeyed (or candied) pecans
  • 1-1/2 oz crumbled blue cheese
Salad Toppings
  1. 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
  1. 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.
  2. 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 Cook
Cooked 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

1 comment:

  1. Looks good! Perfect for the fresh strawberries that are here! Thanks for sharing on the Whats for Dinner Linky!