Strawberry Pecan Salad

• Gluten free

• Meat

  • 2 Chicken breasts, cooked and diced

• Produce

  • 4 oz Blueberries, fresh
  • 1 15 oz can Mandarin oranges
  • 1/4 cup Red onion
  • 1 12 oz package Romaine lettuce
  • 8 oz Strawberries, fresh

• Condiments

  • 1 tsp Dijon mustard
  • 1/2 cup Lemon juice

• Baking & Spices

  • 3/4 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1 tbsp Poppyseeds

• Oils & Vinegars

  • 2/3 cup Olive oil

• Nuts & Seeds

  • 1 cup Fisher nuts pecan, Halves

• Dairy

  • 2 oz Goat cheese

Found on shugarysweets.com

Ingredients

• 1 cup Fisher Nuts Pecan Halves
• 1/4 cup granulated sugar
• 12 oz package Romaine lettuce, chopped
• 8 oz fresh strawberries, halved
• 4 oz fresh blueberries
• 2 oz goat cheese, crumbled
• 1/4 cup red onion, sliced (cut into small pieces)
• 15 oz can Mandarin oranges, drained
• 2 chicken breasts, cooked and diced
• 1/2 cup granulated sugar
• 1/2 cup lemon juice
• 1 tsp dijon mustard
• 1/2 tsp kosher salt
• 2/3 cup olive oil
• 1 Tbsp poppyseeds

Directions

• In a small skillet over medium heat, saute pecans with sugar. This will take several minutes for the sugar to dissolve as you stir the pecans. Set aside and cool. In a large bowl, combine romaine, berries, oranges, cheese and onion. Add diced chicken. Toss gently. In a small mason jar, combine dressing ingredients and shake with lid on. When ready to serve, add candied pecans and drizzle with dressing. ENJOY!