GOODBYE SPRING ~ STRAWBERRY CHICKEN SALAD

~ Garden sundial

_____________________

STRAWBERRY CHICKEN SALAD

~ 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.