Ingredients
1 lb. skinless, boneless chicken breast halves
1/2 c. pecans
1/3 c. raspberry wine vinegar
1/2 c. granulated sugar
3/4 c. vegetable oil
1/2 onion, minced
1 tsp. ground mustard
Coarse salt & fresh ground pepper, to taste
2 heads Bibb lettuce - rinsed, dried and torn
1 c. sliced fresh strawberries, raspberries or oranges
Directions
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 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 raspberry wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth. Arrange lettuce on serving plates. Top with grilled chicken slices, fruit, and pecans. Drizzle with dressing and serve. (Serves: 4)
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