Total Time
1hr 50mins
Prep 1 hr 40 mins
Cook 10 mins

We like this simple-to-make salad with honey bread or rolls for a simple summer supper, but it would also be wonderful at a ladies luncheon or brunch. Recipe source: local newspaper

Ingredients Nutrition


  1. Prepare Vinaigrette dressing (or use bottled Raspberry Vinaigrette) by placing vinaigrette (pear nectar- salt) in a jar and shake until blended.
  2. Combine chicken and 1/2 cup dressing in a large zip lock bag or marinating dish. Seal and refrigerate for 1 hour.
  3. Remove chicken from marinade, discard marinade.
  4. Grill or broil chicken, covered over medium high heat, for 5-10 minutes on each side or until done. Let chicken stand for 10 minutes before slicing.
  5. Place salad greens and next five ingredients (strawberries- pecan halves) in large salad bowl, toss. Add chicken to bowl. Toss. Add remaining dressing to bowl (if using bottled about 1/2 cup).
  6. ****or divide salad mixture evenly on 4 plates and top with grilled chicken slices. Serve with remaining Vinaigrette dressing.
Most Helpful

This was a tasty, refreshingly cool salad that was enjoyed on a very hot Illinois day. I took this to a baby shower luncheon. The ladies loved it. The basil is a wonderful added flavor to this salad - don't skimp on it! And the sesame oil also added a nice flavor. I believe toasted almonds could be good also, in place of the pecans. Thanks for a great main course salad!

Trisha W July 17, 2006

VEry good! I left out the kiwi because I forgot to buy some, but the salad was wonderful anyway. Next time I'll use all the ingredients! Thanks for postiig this ellie. I will definitely be making this again next summer. Reviewed for Zaar Tag 05.

Simply Chris October 10, 2005