Strawberry-Chicken Salad

By sandy_h

From Southern Living March 2004

Ingredients

• For salad:
• 4 skinned and boned chicken breast halves
• Raspberry vinaigrette, divided
• 8 cups mixed salad greens
• 1 quart strawberries, sliced
• 2 pears, sliced
• 2 avocados, peeled and sliced
• 1/2 small sweet onion, diced
• 1/2 cup pecan halves, toasted
• For raspberry vinaigrette:
• 3/4 cup pear nectar
• 1/3 cup vegetable oil
• 1/3 cup raspberry vinegar
• 3 tablespoons chopped, fresh basil
• 1 tablespoon Dijon mustard
• 1 tablespoon sesame oil
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt

Details

Servings 4
Preparation time 30mins
Cooking time 48mins

Preparation

Step 1

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

Combine chicken and ½ 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 to 400) 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.