Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Potluck Grilled Chicken Salad With Seasonal Fruit
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- #72747
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
8 1/4 pounds boneless, skinless chicken breast halves
4 cups pecans, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons pecans
2 3/4 cups red wine vinegar
4 cups white sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons white sugar
8 1/3 cups vegetable oil
4 1/4 onions, minced
2 tablespoons ground mustard, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 1/4 teaspoons dry mustard
2 tablespoons salt, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 1/4 teaspoons salt
2 teaspoons ground white pepper
16 1/2 heads Bibb lettuce, rinsed, dried and torn
8 1/3 cups sliced fresh strawberries
directions
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.
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nutrition data
424 calories, 31 grams fat, 19 grams carbohydrates, 19 grams protein per serving. This recipe is low in carbs.
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reviews & comments
Josefina, Just rated the recipe. Are these quantities correct? Thanks, B
April 23, 2008
Made this 2 times in 3 days. First to take to work for about 30 people. Then for the teachers at my son's school ( served about 30, also). It got rave reviews in both places! I did season the chicken with some other spices before grilling and really didn't use the amounts called for in the dressing because they seemed off, to me. The amount of oil as opposed to the vinegar....whoa! Also was a lot of sugar, so I just used all the ingredients and adjusted to taste. It was wonderful! I also added some cajun seasoning to the pecans as they toasted, added thinly sliced red onion and goat cheese crumbles to the salad. Will definitely make over and over!