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Northwest Chicken Salad

Date added: January 21, 2008

  • Servings: 4 change
  • Calories per serving: 454
  • Prep time: 30
  • Cook time: 30

Ingredients

  • 1/2 cup pear nectar, cnd
  • 1/4 cup salad dressing, vinegar, raspberry blush
  • 2 tbsp oil, veg, pure
  • 2 tsp herb, basil, dried
  • 2 tsp mustard, dijon
  • 2 tsp oil, sesame, toasted, unrefined
  • 1/8 tsp spice, pepper, black, ground
  • 1 1/2 pound chicken, broiler, breast, raw
  • 20 asparagus, spears, fresh, lrg, 7 1/4" to 8 1/2" long
  • 6 cup salad, field greens
  • 12 strawberries, fresh, extra lrg, 1 5/8"
  • 1/4 cup onion, white, fresh, chpd
  • 1/4 cup pecans, dried, chopped

Recipe Method

1. For vinaigrette, in a screw-top jar combine pear nectar, raspberry vinegar, salad oil, basil, mustard, toasted sesame oil and pepper. Cover and shake well.

2. Place chicken in resealable plastic bag set into a shallow bowl. Reserve half of the vinaigrette for dressing. pour remaining vinaigrette over chicken in bag. Seal bag; turn to coat chicken. Marinate in fridge for 30 minutes.

3. Drain chicken, reserving marinade. Brush asparagus with reserved marinade. Place chicken and asparagus on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken and asparagus are tender and chicken is no longer pink (170 F.), turning and brushing once with marinade halfway through grilling time. Discard any remaining marinade.

4. To serve, divide greens among 4 dinner plates. Slice chicken in to strips; arrange on greens. Top with asparagus, strawberries and onion. Drizzle with reserved vinaigrette. Sprinkle with pecans.

Nutritional Facts

Per serving% Daily Value*
Calories 45423%
Fat 20g31%
Cholesterol 99mg33%
Sodium 394mg 16%
Carbohydrates 27g23%

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