Grilled Chicken Salad with Seasonal Fruit
Ingredients:
- 1 lb. skinless, boneless chicken breast halves
- ½ cup pecans
- 2 heads Bibb lettuce, rinsed, dried and torn
- 1 cup sliced fresh strawberries or blueberries
- 1/2 small purple onion, sliced thin
Ingredients for the dressing::
- ⅓ cup red wine vinegar
- ½ cup white sugar
- 1 cup vegetable oil
- ½ onion, minced
- 1 tsp. ground mustard
- 1 tsp. salt
- ¼ tsp. ground white pepper
Directions:
- Grill chicken until juices run clear, about 8 minutes per side. Remove from heat, cool and slice. Set aside.
- Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans, stirring frequently, until fragrant, about 8 minutes. Remove from heat and set aside.
- To make the dressing: Combine red wine vinegar, sugar, vegetable oil, onion, mustard, salt and pepper in a blender. Process until smooth.
- Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, purple onion and pecans. Drizzle with dressing and serve.
