In this salad, crunchy caramelized pecans add a delicious touch of Southern sweetness to a big pile of lettuce and fresh berries. Add the mustard-poppyseed dressing and just a little bit of bite with some red onion, and you’ve got a perfect combination for a hot, late-summer afternoon. Recipe from Paleo Leap
Sauté the pecans with the honey until caramelized in a skillet placed over a medium heat. Set aside to cool.
In a large bowl, combine the lettuce, blueberries, strawberries, oranges, chicken, and onion.
Combine all the ingredients for the dressing in a bowl.
Drizzle the dressing on the salad and toss gently.
Serve the salad with the candied pecans on top.