4 skinned and boned chicken breast halves
Raspberry Vinaigrette, divided (recipe below)
8 cups mixed salad greens
1 quart strawberries, sliced
2 pears, sliced
2 avocados, peeled and sliced
1/2 small sweet onion, diced
1/2 cup pecan halves, toasted
Combine chicken and 1/2 cup Raspberry Vinaigrette in a large zip-top freezer bag. Seal and chill 1 hour.
Remove chicken from marinade, discarding marinade.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let chicken stand 10 minutes; slice.
Place salad greens and next 5 ingredients in a large bowl, and gently toss. Divide mixture evenly between 4 serving plates; top with grilled chicken slices. Serve with remaining Raspberry Vinaigrette.
3/4 cup pear nectar
1/3 cup vegetable oil
1/3 cup raspberry vinegar
3 tablespoons chopped, fresh basil
1 tablespoon Dijon mustard
1 tablespoon sesame oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Place all ingredients in a screw-top jar; cover tightly, and shake vigorously until blended.
Store in refrigerator for up to 2 weeks, shaking before serving.
Cooking with Basil