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Grilled Chicken Vineyard Salad




Source of Recipe


the web


Recipe Introduction


Serves 4


List of Ingredients




4 skinless, boneless chicken breasts, 6 ounces each

32 ounces romaine lettuce, spring lettuce mix and baby spinach mix

4 ounces gorgonzola cheese

2 ounces red grapes

1 ounce sliced bell peppers — yellow, red and green

1 ounce sliced red onion

For the raspberry dressing:

1/2 cup raspberry vinegar

1/4 cup brown sugar

2 tablespoons raspberry jam

2 teaspoons fresh thyme

2 teaspoons fresh tarragon

2 teaspoons honey

1 cup salad oil

salt and pepper to taste

For spiced pecans:

1 ounce pecan halves or pieces

scant amount olive or vegetable oil

dried blackened seasoning of your preference


Recipe



Grill chicken breasts in your usual manner — oven-broiled, inside or outside grill.

When chicken is done, remove from heat, set aside and allow to cool to room temperature.

Place pecan halves or pieces in a small bowl and toss with a scant amount of vegetable oil to lightly coat.

Sprinkle with the dried blackened seasoning mix of your preference and and toss until pecans are evenly coated.

Place pecans on a baking sheet and bake in a 350-degree oven until nuts are lightly browned and crisp. Remove from oven and set aside.

In a medium-size bowl, mix together all raspberry dressing ingredients except for the oil. Then, slowly drizzle the oil in that mixture, while whisking constantly, to incorporate the oil evenly in the dressing mix.

Toss greens with dressing and season with salt and pepper to taste. Divide greens and arrange on four large white plates. Sprinkle with spiced pecans and red grapes. Slice the grilled chicken breasts and arrange the slices (one chicken breast per plate) in pinwheel fashion over salad. Place sliced red onion in center of pinwheel. Sprinkle gorgonzola and bell pepper slices over chicken.