Grilled Chicken Salad with Fruit

 

 

  Both beautiful in presentation and taste, this salad uses fresh berries in summer (strawberries, blueberries, raspberries, or blackberries), and orange slices in winter. Anytime of year this composed salad will bring rave reviews.

 Original Recipe Yield 6 servings

Ingredients

• 455 g skinless, boneless chicken breast halves
• 60 g pecans
• 80 ml red wine vinegar
• 100 g white sugar
• 235 ml vegetable oil
• 0.5 onion, minced
• 3 g ground mustard
• 6 g salt
• 0.6 g ground white pepper
• 326 g Bibb lettuce - rinsed, dried and torn
• 155 g sliced fresh strawberries

Directions

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
3. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
4. In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

Nutritional Information

Amount Per Serving  Calories: 567 | Total Fat: 46g | Cholesterol: 43mg

Posted in: Salads