Strawberry-Chicken Salad With Buttered Pecans

• 2 tablespoons butter
• 1 cup pecan halves
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1 tablespoon orange juice
• 1/8 teaspoon pepper
• 1 package (5 ounces) spring mix salad greens
• 3/4 pound sliced rotisserie chicken breast
• 1 cup sliced fresh strawberries
• 1 cup shredded Swiss cheese
• Salad croutons, optional

1. 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.
2. 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.

butter, pecan halves, salt, pepper, balsamic vinegar, olive oil, sugar, orange juice, pepper, spring mix salad greens, rotisserie chicken, fresh strawberries, swiss cheese, salad croutons

Taken from www.tasteofhome.com/recipes/strawberry-chicken-salad-with-buttered-pecans/ (may not work)