Grilled Chicken & Mixed Berry Salad W/Rasp. Vin.

• 4 boneless and skinless chicken breasts
• 2 tbsp. Jamaican Jerk Rub
• 1 head boston or bibb lettuce - washed and torn to bite size pieces
• 1/2 lb mesclun salad mix
• 1/2 cup blueberries
• 1 cup strawberries, hulled and quartered
• 1/2 cup red raspberries
• 1/2 cup crumbled bleu cheese
• Carmelized Pecans
• 1/2 lb shelled pecan halves
• 1/2 cup sugar
• 1/2 cup water
• Raspberry Vinaigrette
• 1/4 cup raspberry vinegar
• 2 teaspoons lime juice
• 1 tablespoon plus 1 teaspoon Dijon mustard
• 1 tablespoon sugar

1. To prepare pecans:
2. In a saucepan mix water and sugar, heat to a slow rolling boil. Add pecans and coat with syrup, allowing the water to be evaporated. Remove pecans with a slotted spoon and place on a rack to cool.
3. To prepare vinaigrette:
4. Mix all ingredients together to blend well. Serve with salad.
5. To prepare salad:
6. Sprinkle jerk rub on all four chicken breasts. Heat grill to high heat, place breast on grill and thouroughly cook. Remove and slice each breast in strips. Mix boston and mesclun greens, and divide on four plates. Layer with berries, bleu cheese and chicken strips. Top with carmelized pecans and drizzle on raspberry vinaigrette.

chicken breasts, rub, bibb lettuce, salad mix, blueberries, strawberries, red raspberries, bleu cheese, carmelized pecans, pecan halves, sugar, water, vinaigrette, raspberry vinegar, lime juice, mustard, sugar

Taken from www.epicurious.com/recipes/member/views/grilled-chicken-mixed-berry-salad-w-rasp-vin-1206075 (may not work)