Grilled Chicken Salad With Seasonal Fruit

I love buko pandan salad because the taste and benefits of it is the exact opposite of its recipe.

Recipe Summary Grilled Chicken Salad With Seasonal Fruit

Both beautiful in presentation and taste, this salad uses fresh berries in summer (strawberries, blueberries, raspberries, or blackberries), and orange segments in winter. Anytime of year this composed salad will bring rave reviews.

Ingredients | Traditional Chicken Salad Recipes Panlasang Pinoy

1 pound skinless, boneless chicken breast halves

½ cup pecans

⅓ cup red wine vinegar

½ cup white sugar

1 cup vegetable oil

½ onion, minced

1 teaspoon ground mustard

1 teaspoon salt

¼ teaspoon ground white pepper

2 heads Bibb lettuce - rinsed, dried and torn

1 cup 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.

Info | Traditional Chicken Salad Recipes Panlasang Pinoy

prep: 15 mins cook: 20 mins total: 35 mins Servings: 6 Yield: 6 servings

TAG : Grilled Chicken Salad With Seasonal Fruit

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