Rotisserie Strawberry Pecan Salad
Chicken, strawberries and pecans top spinach with a lemon-and-maple dressing for a sweet and savory lunch salad.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Pecans, cooked skinless chicken breast and spinach form the base of this salad.
- Keep the textures distinct. Prepare the components as directed, then combine them with the dressing at the stage given in the card.
- A defined yield. The card makes 1 serving. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Skillet
- Mixing bowl
- Parchment paper
- Knife and cutting board
- Kitchen scale
- Measuring cups and spoons
Ingredient notes
- Measured portions. Use a kitchen scale for the gram amounts in the card, especially cooked skinless chicken breast and spinach.
- Prepare before you start. Measure pecans, cooked skinless chicken breast and spinach and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Rotisserie Strawberry Pecan Salad
Ingredients
Method
- Warm the pecans with the measured maple syrup in a dry nonstick skillet for 1–2 minutes, stirring. Transfer to parchment to cool.
- Wash and chop the vegetables and fruit. Drain canned ingredients and measure the cooked grains and cooked protein listed in the card.
- Stir together the listed oil or mayonnaise, citrus juice, mustard, garlic, herbs and honey, using only those included in this card, to make the dressing.
- Arrange the ingredients in a bowl or on a plate, adding the dressing if listed. Keep rice cakes or toast crisp by adding toppings just before eating. Serve the listed fruit alongside or in the salad.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Dry washed ingredients and drain where directed. Excess water can dilute the dressing.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve the salad in a bowl or on a plate after following the dressing step. For a larger meal, choose a side that suits your dietary needs and account for it separately.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I prepare the components separately?
Yes. Prepare and refrigerate perishable components, then follow the recipe’s timing for adding the dressing. Keep any crisp toppings separate until serving.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
More recipes to try
Nutrition is calculated per serving from the measured ingredients in the recipe card. Use the serving control to scale ingredient quantities; nutrition remains per serving.
