Grilled Chicken Salad with Seasonal Fruit
Need a gluten free and dairy free main course? Grilled Chicken Salad with Seasonal Fruit could be an awesome recipe to try. This recipe makes 6 servings with 260 calories, 18g of protein, and 12g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. If you have vegetable oil, onion, ground pepper, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes about 35 minutes. It is perfect for The Fourth Of July.
Instructions
Preheat the grill for high heat.
Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear.
Remove from heat, cool, and slice.
Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes.
Remove from heat, and set aside.
In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans.
Drizzle with the dressing to serve.