Grilled Chicken Salad With Strawberry Dressing
|Skinless, boneless chicken breast halves||4|
|Olive oil||2 Tablespoon|
|Torn spinach leaves||3 Cup (48 tbs) (Lightly Packed)|
|Torn arugula leaves||1 Cup (16 tbs) (Lightly Packed)|
|Red onion||1 Small, thinly sliced and separated into rings|
|Snipped fresh basil||2 Tablespoon|
|Sliced golden plums||3 Cup (48 tbs) (And/Or Nectarines)|
|Sliced strawberries||2 Cup (32 tbs)|
|For strawberry dressing|
|Strawberries||3⁄4 Cup (12 tbs)|
|Pourable strawberry all-fruit topping||2 Tablespoon|
|Sherry vinegar/Wine vinegar||4 Teaspoon|
|Grated fresh ginger||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
Place chicken on the rack of an uncovered grill directly over medium coals.
Grill for .12 to 15 minutes or until chicken is no longer pink (170°F), turning once.
Cool slightly; cut chicken into pieces, about 2x1 inches in size.
Meanwhile, in a large bowl combine spinach, arugula, onion, and basil.
To 'serve, divide the spinach mixture among 4 dinner plates.
Arrange the plums, strawberries, and chicken on top of spinach mixture.
Drizzle with the Strawberry Dressing.
Strawberry Dressing: In a food processor bowl or blender container combine all ingredients. Cover and process or blend until smooth.