Chicken, Pecan & Cherry Salad
Published: Friday, October 9, 2026
8 c. torn mixed salad greens
2 (6 oz.) pkgs. ready-to-use grilled chicken breast strips
⅓ c. chopped pecans, toasted
2 Tbsp. crumbled blue cheese
2 Tbsp. dried cherries
Vinaigrette:
2 Tbsp. balsamic vinegar
1½ tsp. Dijon mustard
½ tsp. sugar
½ tsp. seasoned salt
¼ tsp. garlic powder
¼ tsp. pepper
6 Tbsp. olive oil
In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the first 6 vinaigrette ingredients; gradually whisk in oil until blended. Pour over salad; toss to coat. —4 servings.
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