Ingredients
2 tablespoons butter1 cup pecan halves1/4 teaspoon salt1/8 teaspoon pepperDRESSING:2 tablespoons balsamic vinegar2 tablespoons olive oil1 tablespoon sugar1 tablespoon orange juice1/8 teaspoon pepperSALAD:1 package (5 ounces) spring mix salad greens3/4 pound sliced rotisserie chicken breast1 cup sliced fresh strawberries1 cup shredded Swiss cheeseSalad croutons, optional
Preparation
In a large heavy skillet, melt butter. Add pecans; cook over medium heat until nuts are toasted, about 4 minutes. Stir in salt and pepper.
In a small bowl, whisk dressing ingredients until blended. For salad, in a large bowl, combine salad greens, chicken, strawberries and cheese. Drizzle with dressing; toss to coat. Serve with buttered pecans and, if desired, croutons.
