Strawberry-Chicken Salad

You can omit the chicken, add a sprinkling of blue cheese, and serve this as a side salad with grilled steaks.

Yield: Makes 4 servings

Ingredients

• 4  skinned and boned chicken breast halves
• Raspberry Vinaigrette, divided
• 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

Preparation

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.