Grilled Chicken Berry Salad
The hot days of summer call for light eating, such as this delicious main course salad.
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| 3 | Boneless, skinless chicken breasts |
| 3 | Cups rotini pasta |
| 2 | Cups sliced strawberries |
| 2 | Green onions, sliced thinly |
| 1 | Ontario greenhouse orange or yellow pepper, chopped |
| 1/3 | Cup fresh basil, chopped |
| ¼ | Cup chevre cheese, crumbled |
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| Slice chicken into diagonal strips. Cook pasta as per package directions. Drain. In serving bowl, combine pasta, berries, green onion, sweet pepper, basil and chicken breast. Toss with dressing, and sprinkle with cheese. | |
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| Honey Dijon Dressing | |
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| 3 | Tbsp EACH white wine vinegar and extra virgin olive oil |
| 2 | Tbsp balsamic vinegar |
| 1 | Tbsp Dijon mustard |
| 2 | Cloves garlic, minced |
| 1 | Tsp liquid honey |
| ½ | Tsp salt |
| 1/4 | Tsp pepper |
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| In a bowl, whisk together all dressing ingredients. | |
