When I figured out how to re-create this restaurant dish at home, my family was so excited. For a different spin, use raspberries or peaches instead of strawberries. —Jane Ozment, Purcell, Oklahoma
Ingredients
- 1/2 cup sliced fresh strawberries
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 3 tablespoons olive oil
- 4 boneless skinless chicken breast halves (6 ounces each)
- assembly:
- 1 package (10 ounces) hearts of romaine salad mix
- 1 cup cooked gemelli or spiral pasta
- 1 small red onion, halved and thinly sliced
- 1 cup sliced fresh strawberries
- 1/2 cup glazed pecans
Directions
- Place strawberries, sugar, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Refrigerate until serving.
- Sprinkle chicken with remaining salt and pepper; grill, covered, on an oiled rack over medium heat until a thermometer reads 165°. 6-8 minutes on each side.
- Cut chicken into slices. Divide salad mix among four plates; top with pasta, onion, chicken and strawberries. Drizzle with vinaigrette; sprinkle with pecans.
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