Chicken Salad with Pecans and Strawberries
- Image by Allan Reyes via Flickr
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INGREDIENTS
1 rotisserie chicken, meat pulled and placed in a medium bowl
¼ cups sliced pecans, toasted
1 TBSP extra virgin olive oil
2 TBSP balsamic vinegar
½ red onion, finely diced
½ cup celery, finely diced
¼ cup cilantro, finely chopped
2 cups strawberries, cleaned and sliced into fourths
5 cups bibb and butter lettuce chopped
In bowl with chicken, combine all ingredients except chopped lettuce. Refrigerate for at least 1 hour letting ingredients blend together. Fan out chopped lettuce greens on a plate, then pour mixture over greens to serve.
Many Rosés have a tart cherry/cranberry cider thing going on, but not this one. I really liked the 2009 St. Supéry Rosé not because I work there, but because it really is an exceptional wine. A few nights ago there was a virtual rosé tasting at a gallery in downtown Napa. Out of 30 pink wines, this one was easily one of the crowd favorites.
It doesn’t make your salivary glands tweak out because it’s not tart. It’s more of a velvety Cabernet-based rosé with a long finish for a rosé and enough backbone to go with the chicken in this salad. Cheers!
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