- Combine chicken and 1/2 cup Raspberry Vinaigrette in large zip-lock bag. Seal and chill 1 hour.
- Remove chicken from marinade and discard marinade.
- Grill over medium-high heat, covered, 4 minutes on each side or until done. Let chicken rest for 10 minutes; slice.
- Place salad greens in large bowl with strawberries, pears, avocados and onions or chives. Divide mixture evenly between 4 serving plates; top with grilled chicken slices. Sprinkle with blue cheese and toasted pecans. Serve with remaining Raspberry Vinaigrette. ( 4 servings)
3/4 cup pear nectar
1/3 cup vegetable oil
1/3 cup raspberry vinegar
3 Tbsp chopped fresh basil
1 Tbsp. Dijon mustard
1 Tbsp. sesame oil
1/2 tsp. freshly ground pepper1/4 tsp. salt
Place all ingredients in screw-top jar; cover tightly, and shake vigorously until blended. Store in refrigerator for up to 2 weeks. Shake well before serving.