Blackberry Salad with Chicken, Goat Cheese and Candied Pecans
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Anyone else need to eat healthy salads this week?
So that game was horrendous. I’m a Bears fan, of course, so I wasn’t rooting for either side, just hoping for somewhat of a battle. The good news is I consumed 7 different delicious dips, watched one of my favorite artists, Bruno Mars, give a too short but amazing performance, and now I finally get my husband back until August.
What was your favorite commercial? I’m going with the Budweiser commercial with the puppy and the horse – I literally got tears in my eyes and held Izzy like I would never see her again.
As I mentioned I ate 7 different dips and god knows what else so it’s definitely going to be a salad kind of week.
This Blackberry Salad is incredibly satisfying and refreshing. I didn’t use a ton of ingredients, just really good ones that pair nicely together like sweet candied pecans and tangy goat cheese. I used blackberries because I am loving them right now and they are sooooo pretty. Strawberries, raspberries, grapes or even a green apple would also be good substitutes if you’re not into blackberries.
Let’s talk about candied pecans for just a sec. I didn’t have the time to make “real ones” like THESE so I just stuck them in a pan with brown sugar until it melted and let them cool on parchment paper – it worked! Like really well and it was incredibly easy. Of course you can buy candied pecans, but this is a great simple “tip,” if you will, for your back pocket.
Top this salad off with your favorite vinaigrette, I used raspberry, and adds TONS of goat cheese. Delish.
- Green leaf lettuce
- Blackberries
- 2 chicken breasts (sliced so you have 4 thin pieces)
- Goat cheese
- Candied pecans (can purchase are make yourself, just need brown sugar)
- Raspberry vinaigrette
- Saute chicken breasts for 3-4 minutes on each side; set aside to cool.
- To make simple candied pecans, add two tablespoons brown sugar to a saute pan over medium heat. Once brown sugar starts to “melt” add a handful of pecans and stir. Take off heat. Pour pecans on to parchment or wax paper to cool.
- Assemble salad and drizzle with raspberry vinaigrette.
Source: Stuck on Sweet
Looks absolutely delicious! I’m a sucker for candied pecans and blackberries 😀
Thank ya! Yes, i could eat both everyday!
What a beautiful salad! I love the candied pecans and the goat cheese-I could use this healthy salad now!!!
I’ll take extra candied pecans please : )