Strawberry-Chicken Salad
Replace the chicken with a sprinkling of blue cheese, and serve as a dinner salad with grilled steaks.
Ingredients
Makes 4 servings / Prep: 30 min. Chill: 1 hr., Grill: 8 min., Stand: 10 min.
- 4 skinned and boned chicken breasts
- Raspberry Vinaigrette divided
- 8 cups mixed salad greens
- 1 quart strawberries sliced
- 2 pears sliced
- 2 avocados peeled and sliced
- ½ small sweet onion diced
- ½ cup pecan halves toasted
Instructions
- Combine chicken and ½ cup Raspberry Vinaigrette in a large zip-top freezer bag; seal.
- Chill 1 hour.
- Remove chicken from marinade, discarding marinade.
- Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done.
- Let stand 10 minutes; cut into slices.
- Place salad greens and next 5 ingredients in a large bowl; toss gently.
- Divide salad greens mixture evenly among 4 serving plates; top with chicken slices.
- Serve with remaining Raspberry Vinaigrette.