Chicken, Pecan and Cherry Salad
Already cooked chicken strips make this a super easy meal when I'm trying to get dinner on the table in a hurry. Grabbing a rotisserie chicken from the grocery store is another road to take when time is short and hungry family members surround the table! —Kellie Mulleavy, Lambertville, Michigan Recipe Type: Lunch Total Time: PT10M
Prep time:
Cook time:
Serving size: 4
Calories per serving: 270
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 270
8 cups torn mixed salad greens
2 packages (6 ounces each) ready-to-use grilled chicken breasts strips
1/3 cup chopped pecans, toasted
2 tablespoons crumbled blue cheese
2 tablespoons dried cherries
VINAIGRETTE:
2 tablespoons balsamic vinegar
1 1/2 teaspoons Dijon style mustard
1/2 teaspoon sugar
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
6 tablespoons olive oil
Directions:
In a large bowl, combine the first five ingredients. In a small bowl, whisk the first six vinaigrette ingredients; gradually whisk in oil until blended. Pour over salad; toss to coat.
Source: tasteofhome.com
Source: tasteofhome.com