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