BBQ recipes

Chicken and mesclun salad with raspberry-walnut vinaigrette BBQ recipe

Chicken and Mesclun Salad with Raspberry-Walnut VinaigretteRaspberry vinegar and walnut oil conspire to conquer your taste buds in this refreshing summer dish.

Ingredients

  • 4 boneless, skinless chicken breast halves (about 1-1/4 pounds)

  • 1 to 2 tablespoons olive oil

  • 1 tablespoon tri-colored peppercorns, crushed

  • 1/3 cup walnut oil

  • 2 tablespoons raspberry vinegar

  • 2 teaspoons maple syrup

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 6 cups mesclun (mixed spring greens), rinsed and dried

  • Salt

  • 1 cup fresh raspberries

  • 1/4 cup coarsely chopped pecans, toasted

Method

  • Rinse chicken and pat dry. Brush chicken lightly with olive oil; press peppercorns evenly onto both sides of chicken.

  • Place chicken in centre of cooking grate; sear 3 to 4 minutes, turning once halfway through searing time. Continue grilling chicken 7 to 8 minutes or until chicken is no longer pink in centre and juices run clear, turning once halfway through grilling time.

  • Meanwhile, prepare vinaigrette by whisking together walnut oil, raspberry vinegar, maple syrup, salt, and pepper. Set aside.

  • Divide greens among 4 individual plates. Season chicken with additional salt to taste. Carve into thin slices and arrange on greens. Top with raspberries and pecans. Drizzle with vinaigrette.

Makes 4 servings.

Thanks to www.weber.com