Ingredients
1 lb. skinless, boneless chicken breast halves
1/2 c. pecans or almonds
1/3 c. raspberry vinegar
1/3 c. granulated sugar
3/4 c. vegetable oil
1/2 onion, minced
1 tsp. ground mustard
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 bags mixed greens - rinsed, dried and torn
1 c. sliced fresh strawberries
1/2 c. fresh raspberries
Directions
Lightly oil the grill grate and preheat the grill for high heat. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice. Meanwhile, place pecans/almonds in a skillet sprayed with olive oil, over medium-high heat. Cook nuts until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside. In a blender, combine the raspberry vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth. Arrange greens on serving plates. Top with grilled chicken slices, strawberries, and nuts. Drizzle with dressing to serve. (Serves: 6)
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