Fruity Chicken Salad
- 4 boneless skinless chicken breast halves
- 8 cups mixed salad greens
- 1 quart strawberry, sliced
- 2 pears, sliced
- 2 kiwi, peeled and sliced
- 12 small onion, diced
- 12 cup pecan halves, toasted
- 34 cup pear juice
- 13 cup vegetable oil
- 3 tablespoons fresh basil, chopped
- 1 tablespoon Dijon mustard (or other spicy mustard)
- 1 tablespoon sesame oil
- 12 teaspoon pepper
- 14 teaspoon salt
- 2 teaspoons raspberry vinegar
- Prepare Vinaigrette dressing (or use bottled Raspberry Vinaigrette) by placing vinaigrette (pear nectar- salt) in a jar and shake until blended.
- Combine chicken and 1/2 cup dressing in a large zip lock bag or marinating dish.
- Seal and refrigerate for 1 hour.
- Remove chicken from marinade, discard marinade.
- Grill or broil chicken, covered over medium high heat, for 5-10 minutes on each side or until done.
- Let chicken stand for 10 minutes before slicing.
- Place salad greens and next five ingredients (strawberries- pecan halves) in large salad bowl, toss.
- Add chicken to bowl.
- Toss.
- Add remaining dressing to bowl (if using bottled about 1/2 cup).
- ****or divide salad mixture evenly on 4 plates and top with grilled chicken slices.
- Serve with remaining Vinaigrette dressing.
chicken, mixed salad greens, strawberry, kiwi, onion, pecan halves, pear juice, vegetable oil, fresh basil, mustard, sesame oil, pepper, salt, raspberry vinegar
Taken from www.food.com/recipe/fruity-chicken-salad-91732 (may not work)