Hearts Aflutter Chicken Strawberry Salad
Heart-shaped vegetables and candied pecans make this spinach salad extra special.
- Preheat oven to 250°.
- For the candied pecans: In a small bowl, whisk egg white and water until frothy. Stir in pecans, toss to coat. Stir in sugar, cinnamon and salt. Mix until pecans are fully coated. Spread onto a baking sheet and bake for 1 hour, stirring every 15 minutes.
- Heat a grill to medium-high heat. Butterfly the chicken breasts to create a heart shape. Season with salt, pepper and oil. Grill for about 6 -8 minutes each side, or until chicken is cooked to 165°.
- Layer a platter with spinach, then sprinkle on strawberries, red onion, cucumber and carrots. Sprinkle goat cheese and pecans on top.
- Top with grilled chicken breast and your favorite dressing.
Recipe Courtesy of Chef Alyssa,
ALDI Test Kitchen
1 Goldhen Large Egg, white only
1 tablespoon water
6 ounces Southern Grove Pecan Halves
½ cup Baker's Corner Granulated Sugar
½ teaspoon Stonemill Essentials Ground Cinnamon
¼ teaspoon Stonemill Essentials Iodized Salt
2 Kirkwood Fresh Chicken Breasts
2 teaspoons Stonemill Essentials Iodized Salt
2 teaspoons Stonemill Essentials Ground Black Pepper
2 tablespoons Carlini Pure Olive Oil
9 ounces Little Salad Bar Flat Leaf Spinach
6 strawberries, hulled and halved
½ red onion, sliced
1 cucumber, sliced into hearts
1 carrot, sliced into hearts
4 ounces Specially Selected Plain Goat Cheese, crumbled
1 hour, 20 minutes
1 hour, 35 minutes