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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

California Grilled Chicken Salad Recipe

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This recipe for California Grilled Chicken Salad is from Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. red wine vinegar
1/4 cup olive oil
1 sixteen ounce can tat pitted cherries in water (reserve 1/2 cup of juice)
12 cups mixed salad greens
3 grilled boneless chicken breasts, sliced diagonally into thin strips when cool
3/4 cup crumbled feta cheese
6 T. thinly sliced red onion
6 T. chopped toasted walnuts*
Directions:
Directions:
Combine vinegar, oil and 1/2 cup of reserved cherry juice. Set aside. Arrange salad greens on serving plate or shallow salad bowl and top with chicken, cherries, cheese, onions and walnuts. Sprinklewith the vinegar mixture.
*To toast walnuts: place on baking sheet and bake at 350 degrees for about 10 minutes. Stir several times while baking. Cool completely.
Number Of Servings:
Number Of Servings:
6

 

 

 

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