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West Coast Strawberry Chicken Salad


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  • Chicken salad:
  • 4 skinned and boned chicken breast halves
  • Raspberry Vinaigrette
  • 8 c. mixed salad greens
  • 1 qt. strawberries, sliced
  • 2 pears, sliced
  • 2 avocados, peeled and sliced
  • 1/2 small sweet onion, diced
  • 1/2 c. pecan halves, toasted
  • Vinaigrette:
  • 3/4 c. pear nectar
  • 1/3 c. vegetable oil
  • 1/3 c. raspberry vinegar
  • 3 Tbsp. chopped fresh basil
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. sesame oil
  • 1/2 tsp. freshly ground pepper
  • 1/4 tsp. salt



Step 1

Mix together all ingredients in a sealed container and shake until well mixed. Chill in refrigerator.

Chicken salad:
Combine chicken and 1/2 c. 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 med-high heat for 4 minutes on each side. Let chicken stand 10 mins. and slice. Mix chicken and all other ingredients together with remaining Raspberry Vinaigrette.

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