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This recipe for STRAWBERRY-CHICKEN SALAD, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Burgess
Added: Thursday, August 27, 2009


4 skinless chicken breasts
Raspberry vinaigrette, divided
8 cups mixed salad greens
1 quart strawberries, sliced
2 pears, sliced
2 avocados, peeled and sliced
1/2 small red onion, sliced thin
1/2 cup pecans halves, toasted

Raspberry Vinaigrette:
1/4 cup pear nectar
1/3 cup vegetable oil
1/3 cup raspberry vinegar
3 tablespoons chopped basil
1 tablespoon Dijon mustard
1 teaspoon sesame oil
1/2 teaspoon pepper
1/4 teaspoon salt

Combine chicken and 1/2 cup Raspberry Vinaigrette in a large zip-top freezer bag; seal and chill one hour.

Remove chicken from marinade; discard marinade.
Grill chicken till done; let set 10 minutes; slice.

Place salad greens and next 5 ingredients in large bowl, and gently toss.

Place on serving dish; top with grilled chicken slices. Serve with remaining raspberry vinaigrette.

Personal Notes:
Personal Notes:
Teresa made this for her Newcastle Bunko group and it received rave reviews.




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