Chicken and Mesclun Salad with Raspberry-Walnut Vinaigrette Recipe

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Type: Chicken and Mesclun Salad with Raspberry-Walnut Vinaigrette Free Cooking Recipe – Barbecue

It’s ok!

Ingredients / Directions
4 boneless
skinless chicken breast halves (about 1-1/4 pounds)
1 to 2 tbsp olive oil
1 tbsp tri-colored peppercorns
crushed
1/3 cup(s) walnut oil
2 tbsp raspberry vinegar
2 teaspoon maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper
6 cup(s)s mesclun (mixed spring greens)
rinsed and dried
Salt
1 cup(s) fresh raspberries
1/4 cup(s) coarsely chopped pecans
toasted Rinse chicken and pat dry. Brush chicken lightly with olive oil; press peppercorns evenly onto both sides of chicken.
Place chicken in centre of cooking grate; sear 3 to 4 minutes
turning once halfway through searing time. Continue grilling chicken 7 to 8 minutes or until chicken is no longer pink in centre and juices run clear
turning once halfway through grilling time.
Meanwhile
prepare vinaigrette by whisking together walnut oil
raspberry vinegar
maple syrup
salt
and pepper. Set aside.
Divide greens among 4 individual plates. Season chicken with additional salt to taste. Carve into thin slices and arrange on greens. Top with raspberries and pecans. Drizzle with vinaigrette.

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