This salad looks and tastes great and can be varied with the seasons. In summer use your favorite type of berry along with the grilled chicken, and in winter use orange segments (or try dried apricots or cranberries. The dressing is a sweet vinaigrette, and complements both the fruit and the poultry.
| Prep Time: | 15m |
| Cook Time: | 20m |
| Ready in: | 35m |
| Yield: | 6 servings |
| Ingredients | |
| 1 pound skinless, boneless chicken breast halves 1/2 cup pecans 1/3 cup red wine vinegar 1/2 cup white sugar 1 cup vegetable oil 1/2 onion, minced 1 teaspoon ground mustard 1 teaspoon salt 1/4 teaspoon ground white pepper 2 heads Bibb lettuce - rinsed, dried and torn 1 cup sliced fresh strawberries | |
- Preheat the grill for high heat.
- Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
- 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.
- In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
- Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.
| Nutrition Information Servings Per Recipe: 6 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 566 cal | Total Fat: | 46 g | Cholesterol: | 43 mg | |||
| Sodium: | 429 mg | Carbohydrates: | 23 g | Fiber: | 2.3 g | |||
| Protein: | 17.8 g | |||||||
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