strawberry chicken salad

Name: Strawberry Chicken Salad
Yield: 4
Cuisine: American
Ingredients: 4 medium chicken breast halves, skinless and boneless; 8 cup(s) mixed salad greens; 1 quart(s) strawberries, sliced; 2 medium pears, sliced; 2 medium avocados, peeled and sliced; 1/2 small sweet onion, diced; 1/2 cup(s) pecan halves; - raspberry vinaigrette recipe at end of directions

(1 RATING)

42 Pinches 1 Photo

Cheryl Howard

Bryant, AR

Updated on Feb 26, 2013

Love this salad!

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prep time

cook time

method Refrigerate/Freeze

yield 4 serving(s)

Ingredients

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

How To Make strawberry chicken salad

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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.
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