Taste Of Summer Salad

• FOR THE SALAD:
• 4 pieces Chicken Breasts Or 8 Chicken Breast Tenderloins.
• 1/2 cups Pecans Or Cashews, Toasted
• 1 pound Spinach (I Like Baby Spinach)
• 1 pint Strawberries, Sliced
• 1 can (11 Oz. Can) Mandarin Orange Sections, Drained
• 1 can (8 Oz. Can) Water Chestnuts, Sliced (optional)
• 1/2 cups Blue Cheese Or Feta Cheese, For Sprinkling
• _____
• FOR THE DRESSING:
• 1/3 cups Raspberry Vinegar (or Balsamic Vinegar)
• 1/2 cups Sugar, Or Sugar Substitute
• 1 teaspoon Dry Mustard
• 1/3 cups Vegetable Oil
• 1/2 cups Blueberries (Frozen Work Great!)

1. 1. Grill your chicken breasts or tenderloins, set aside to cool slightly.
2. 2. Toast nuts in a pan over low heat, set aside to cool.
3. 3. Combine all the dressing ingredients (EXCEPT blueberries) in a blender and blend well.
4. 4. Add thawed or fresh blueberries to the dressing and pulse to combine. Set aside.
5. 5. Arrange salad ingredients on plates, drizzle with dressing and serve immediately.
6. 6. Enjoy!

salad, chicken breasts, pecans, i, strawberries, orange sections, water, blue cheese, dressing, raspberry vinegar, sugar, dry mustard, vegetable oil, blueberries

Taken from tastykitchen.com/recipes/salads/taste-of-summer-salad/ (may not work)