Tuesday, July 19, 2011
Chicken on the grill is one of the best meals for summer fun. Tastes & Treasures has a wonderful Roasted Chicken and Strawberry Salad on page 96 thanks to Lon's at the Hermosa Inn. We really enjoyed this salad when League member Carolyn Mendoza served it to us during a cookbook workshop.
Below is another delicious way to serve chicken salad. Mangos are so tasty with chicken but you can be creative with lots of other seasonal fruit.
Grilled Chicken Salad with Seasonal Fruit
1 pound chicken breasts
1/2 cup pecans
1/3 cup red wine vinegar
1/2 cup sugar
1 cup olive oil
1/2 cup onion minced
1 tsp mustard
1 tsp salt
1/4 tsp pepper
1 cup sliced mangoes
Grill 1 pound chicken breasts, 8 mins on each side, or until juices run clear. Remove from heat, cool, and slice.
Roast ½ cup pecans until fragrant, stirring frequently, 8 mins.
In a blender, combine 1/3 cup red wine vinegar, ½ cup sugar, 1 cup olive oil, ½ minced onion, 1 tsp mustard, 1 tsp salt, and ¼ tsp pepper. Process until smooth.
Arrange salad greens on plate. Top with grilled chicken slices, 1 cup sliced mangoes, and pecans.
Drizzle with the dressing to serve.