~ Garden sundial
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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.
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