Wednesday, June 20, 2007


~ Garden sundial
~ Delicious spring salad, with or without the chicken
( March 2004 clipping from Southern Living )
4 skinned and boned chicken breast halves
Raspberry Vinaigrette, divided
8 cups mixed salad greens
1 quart sliced strawberries
2 sliced pears (peaches or mangoes)
2 peeled and sliced avocados
1/2 diced sweet onion or chopped fresh chives
crumbled blue cheese
1/2 cup toasted pecan halves
  • 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)

Raspberry Vinaigrette:

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.


Christa said...

Mmmmmmm... everything in this salad sounds delicious and summery to me. Thanks for sharing the recipe!

Gardenmomma Chris said...

Thanks for sharing such a wonderfully, refreshing salad recipe! I think we'll try it this weekend.

joey said...

Thanks Christa and Chris. I love salads and this is a good combo but have fun substituting whatever is seasonably available.