RDJ-- Strawberry Chicken Salad, 08-16-12
Aug 16, 2012 19:59 PDT
Volume 15 Number 147
US Library of Congress ISSN: 1530-3292
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Strawberry Chicken Salad
4 skinned and boned chicken breast halves
Raspberry Vinaigrette, divided (recipe follows)
8 cups mixed salad greens
1 quart strawberries, sliced
2 pears, sliced
2 avocados, peeled and sliced
1/2 small sweet onion, diced
1/2 cup pecan halves, toasted
Combine chicken and 1/2 cup Raspberry Vinaigrette in a large zip-top
freezer bag. Seal and chill 1 hour.
Remove chicken from marinade, discarding marinade.
Grill, covered with grill lid, over medium-high heat (350F to 400F) 4
minutes on each side or until done. Let chicken stand 10 minutes; slice.
Place salad greens and next 5 ingredients in a large bowl, and gently
toss. Divide mixture evenly between 4 serving plates; top with grilled
chicken slices. Serve with remaining Raspberry Vinaigrette. Makes 4
3/4 cup pear nectar
1/3 cup vegetable oil
1/3 cup raspberry vinegar
3 tablespoons chopped, fresh basil
1 tablespoon Dijon mustard
1 tablespoon sesame oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Place all ingredients in a screw-top jar; cover tightly, and shake
vigorously until blended. Store in refrigerator for up to 2 weeks,
shaking before serving. Makes 1 1/2 cups.
(nutritional info not available)
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Looking for a very old recipe – probably back in the 1940’s or so -
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