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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 1 |
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You can omit the chicken, add a sprinkling of blue cheese, and serve this as a strawberry side salad with grilled steaks. Ingredients:
4 skinned and boned chicken breast halves |
raspberry vinaigrette, divided |
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 |
Directions:
1. Combine chicken and 1/2 cup Raspberry Vinaigrette in a large zip-top freezer bag. Seal and chill 1 hour.
2. Remove chicken from marinade, discarding marinade.
3. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let chicken stand 10 minutes; slice.
4. 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.
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