Both beautiful in presentation and taste, this salad uses fresh berries in summer (strawberries, blueberries, raspberries, or blackberries), and orange slices in winter. Anytime of year this composed salad will bring rave reviews.
Prep Time: approx. 15 Minutes.
Cook Time: approx. 20 Minutes.
Ready in: approx. 35 Minutes.
Makes 6 servings.
Printed from Allrecipes, Submitted by Karena
1 pound skinless, boneless chicken breast halves
1/2 cup pecans
1/3 cup red wine vinegar
1/2 cup white sugar
1 cup vegetable oil
1/2 onion, minced
1 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon ground white pepper
2 heads Bibb lettuce - rinsed, dried and torn
1 cup sliced fresh strawberries
Directions
1 Preheat the grill for high heat.
2 Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
3 Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
4 In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
5 Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.
Personal Notes:
Reviews suggested using half the sugar which I did and it was fine. Suggested toasting the pecans in butter & salt, or butter & brown sugar. (I used butter & brown sugar, but then put the pecans on the wrong dish!). This makes a lot of dressing. Probably could use half of the entire dressing recipe. I grilled the chicken the day before and served at room temperature for a buffet.