Strawberry Chicken Salad

Ingredients -

4 Boneless, Skinless 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:

1. Add 1/2 cup of vinaigrette and the chicken to a large Ziploc bag.

2. Seal and refrigerate for 2 hours.

3. Remove the chicken from the bag and discard the marinade.

4. Grill over 350 degree heat for 4 to 5 minutes per side or until the center is no longer pink.

5. Allow the chicken to stand for 10 minutes before slicing.

6. Toss together the greens, strawberries, pears, avocados onion and pecan in a large serving bowl.

7. Serve topped with chicken slices and additional raspberry vinaigrette.

Chicken Salad Tips -

Cooking Chicken Breasts

Chicken breasts cook quickly. If you’re grilling chicken, allow about ten minutes total cooking time for medium-high heat. For stovetop cooking, use medium heat and allow about fifteen to twenty minutes, depending on the size of the pieces.

Chicken Salad Tips -

Defrosting Chicken

The ideal method for defrosting frozen chicken is in the refrigerator. However, this is also the most time-consuming. If possible, allow two days for the chicken to defrost in the refrigerator. The temperature of the refrigerator should be between 35-40 degrees Fahrenheit. Make sure to place the frozen chicken in a dish prior to thawing, so that any liquid will be kept within the dish.

Home | Chicken Salad Recipes