Ingredients
Method
- Start by cooking the chicken and quinoa. Once cooked, store both in the fridge until ready to assemble and serve the salad. If you need instructions or recommendations for how to cook the chicken, read here in Joy's Honey Pecan Chicken Salad post.For cooking the quinoa, follow package instructions.
- To roast the pecans, in a small skillet over medium heat melt the butter. Once melted, add the pecans. Stir occasionally and cook for roughly 5 minutes until aromatic. Pour pecan and butter mixture onto paper towels to drain excess butter and cool.
- Roughly chop the basil and the sun-dried tomatoes.
- Shake up the dressing in a mason jar (again, for the Homemade Balsamic Dressing recipe click here).
- To assemble salad, layer on top of the greens the quinoa, chicken, basil, pecans, tomatoes, and cheese mixture. Toss with dressing and enjoy!
Video
Notes
*Fresh basil can be hard to find in grocery stores in some states (recently was in Lake of the Ozarks trying to make this salad and had to resort to buying a basil plant, ha!). You can definitely make the salad with out the basil, however, it does add a very special flavor. If you're lucky enough to live next to a Trader Joe's, I buy their tub of basil regularly.
**You can substitute these for any really any tree nuts. Cooking Classy's original recipe calls for slivered almonds. You could use walnuts or macadamia nuts, as well.
***You can use avocado oil or coconut oil as a substitute. However, I do prefer the flavor of olive oil for this dressing.