2 packages (6 ounces each) ready-to-use grilled chicken breast 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 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.Yield: 4 servings.
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