Strawberry Chicken Salad

Cheryl Howard


Love this salad!

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4 medium
chicken breast halves, skinless and boneless
8 c
mixed salad greens
1 qt
strawberries, sliced
2 medium
pears, sliced
2 medium
avocados, peeled and sliced
1/2 small
sweet onion, diced
1/2 c
pecan halves
raspberry vinaigrette recipe at end of directions

Directions Step-By-Step

Combine chicken and 1/2 cup raspberry vinaigrette in a large zip-top freezer bag. Seal and chill 1 hour. Remove chicken from marinade, discarding marinade.
Grill, covered with grill lid, over medium-high heat (350-400 degrees) 4 minutes on each side or until done. Let chicken stand 10 minutes; slice.
Place salad greens and next 5 ingredients in a large bowl, and gently toss. Divide mixture evenly between 4 serving plates; top with grilled chicken slices. Serve with remaining raspberry vinaigrette.
Raspberry Vinaigrette: 3/4 cup pear nectar, 1/3 cup oil, 1/3 cup raspberry vinegar, 3 TB. chopped, fresh basil, 1 TB.dion mustard, 1 TB. sesame oil, 1/2 tsp. pepper, and 1/4 tsp. salt.

Place all ingredients in a screw-top jar; cover tightly, and shake vigorously until blended. Store in refrigerator for up to 2 weeks, shaking before serving.

About this Recipe

Course/Dish: Chicken Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy