Barbecue Chicken Salad with Summer Fruits
Ingredients
500g (1 1/4 lb) skinless, boneless chicken breast fillets
50g (2 oz) pecans
150g (5 oz) sliced strawberries (or any other fresh seasonal fruit)
Dressing:
5 tablespoons red wine vinegar
4 tablespoons caster sugar
225ml (8 fl oz) olive oil
1/2 onion, minced
1 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon ground white pepper
2 cos lettuces - rinsed, dried and torn
Preparation
Preheat an outdoor barbecue for high heat.
Lightly oil the barbecue grate. Barbecue chicken 8 minutes on each side
or until juices run clear. Remove from heat, cool and slice.
Meanwhile, place pecans in a dry frying pan over medium high heat.
Toast pecans until fragrant, stirring frequently, about 8 minutes.
Remove from heat and set aside.
In a blender, combine the red wine vinegar, sugar, oil, onion, mustard,
salt and pepper. Process until smooth.
Arrange lettuce on serving plates. Top with chicken slices,
strawberries and pecans. Drizzle with the dressing to serve.
Tip:
If you don't want to bother with the barbecue, simply char-grill the
chicken on a griddle pan.
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