Strawberry Chicken Salad

Serves: 4 generous servings

Ingredients

Lemon Rosemary Chicken Breasts 4 ea. (1 1/4 lbs.)
Romaine Lettuce (1"x1" pieces) 1 large head
Spring Mix 1/4 lbs.
Fresh Strawberries (sliced to 1/8") 2 cups
Mandarin Oranges 20 slices
Frosted Pecans 1/4 cup
Fresh Celery (sliced to 1/8") 2 stalks
Raspberry Balsamic Vinaigrette 1 cup

Directions

  1. Prep Lemon Rosemary Chicken Breasts, Raspberry Balsamic Vinaigrette and Spring Mix according to directions.
  2. Fire up your outside BBQ grill on high heat until hot and reduce to medium flame.
  3. Remove marinated chicken breast from marinade and place on hot grill (excess oil will cause a grill flare up, use caution) and grill for 5 minutes total on each side, 10 minutes total, or until an internal temperature of 165F.
  4. Remove cooked chicken from grill and reserve.
  5. Remove Fresh Spring Mix from refrigeration. Add strawberries, celery, frosted pecans, mandarin oranges and raspberry vinaigrette. Toss until all ingredients are fully coated with dressing.
  6. Top with cubed grilled chicken.

Lemon Rosemary Marinade

Fresh Minced Garlic 1 large clove
Chopped Parsley 1/2 tsp.
Fresh Rosemary 1 sprig
Freshly Squeezed Lemon Juice 1 1/2 lemons
Extra Virgin Olive Oil 1/4 cup
Soybean Oil 2 tbsp.
Kosher Salt 1/4 tsp.
Fresh Ground Black Pepper 2 twists of the pepper mill
Boneless Skinless Chicken Breasts 4 ea.

Preparation

  1. Add garlic, fresh parsley, fresh rosemary, freshly squeezed lemon juice, extra virgin olive oil, soybean oil, kosher salt, and fresh ground black pepper to mixing bowl and blend until fully incorporated.
  2. Place chicken breasts into marinade and fully coat chicken, remove chicken and excess marinade from bowl and transfer to heavy duty re-sealable plastic bag. Seal bag tightly and place in refrigerator for 24hrs.

Raspberry Balsamic Vinaigrette

Olive Oil 1/3 cup
Soybean Oil 1/3 cup
Balsamic Vinegar 1/4 cup
Sugar 1/4 cup
Raspberry Puree 1/4 cup
Water 1/4 cup
Salt 1/2 tsp.
Pepper 1/4 tsp.
Garlic 1/4 tsp.
Mustard Powder 1/4 tsp.

Preparation

  1. Place all ingredients into mixing bowl and blend well. Transfer to plastic container and refrigerate for at least 24hrs. There will be additional dressing remaining after preparation of the salad for use at a later time.

Fresh Spring Mix

Chopped Romaine Lettuce 1 large head
Spring Mix 1/4 lb.

Preparation

  1. Cut romaine lettuce leaves in 1"x1" bite size pieces. Wash under cold tap water with spring mix and spin dry utilizing a salad spinner.
  2. Place dried lettuce into large mixing bowl, refrigerate.