- 4
- 30 mins
- 48 mins
0/5
(0 Votes)
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
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.
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