This salad is the perfect summer salad! It’s light, fresh and feel free to change up the fruit you used based on what’s in season. I opted for raspberries because they looked gorgeous at the store – but blueberries or peaches would be amazing.
The chicken is simply seasoned with salt, pepper and I added a little onion powder. If you have a favorite seasoning blend, go for it! Big Guy fired up the grill and got the most perfect grill marks. The key to moist chicken is not to overcook it.
The dressing is a simple mix of balsamic vinegar, EVOO, mustard, garlic plus salt and pepper. One of the best parts about this salad is the spiced pecans. I recommend doubling this recipe – Big Guy was obsessed. Pecans are sautéed in a pan until fragrant (about 4 minutes). Add in the butter, brown sugar and hot sauce and cook for another 4 minutes. Remove from the heat and let cool. They are sweet, crunchy with a little hint of heat.
To assemble the salad, put a big layer of greens on the plate followed by the raspberries, pecans and chicken. Drizzle with the dressing and devour.