Wednesday, September 26, 2012
I found this in Cooking Light magazine in March of 2004.
Printable Version: Strawberry-Chicken Salad
4 skinned and boned chicken breast halves (I had one chicken breast that Jud grilled earlier this week. One was plenty for the two of us.
Raspberry Vinaigrette, divided
8 cups mixed salad greens
1 quart strawberries, sliced ( I had about 6 strawberries left-over and used that)
2 pears, sliced (I used one)
2 avocados, peeled and sliced (I used one)
1/2 small sweet onion, diced (I didn't use an onion)
1/2 cup pecan halves, toasted ( I had these, but I forgot to use them)
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 degrees to 400 degrees) 4 minutes on each side or until done. Let chicken stand 10 minutes; slice. Since I already had my chicken grilled from earlier this week, I didn't do these steps.
Placesalad greens and next 5 ingredients in a large bowl, and gently toss. Divide mixtureevenly between 4 serving plates; top with grilled chicken slices. Serve with remaining 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
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 each serving. (I put all my ingredients in a blender and let it Frappe (my highest setting).