Blue Cheese Vinaigrette:
1/2 cup olive or vegetable oil
1/2 cup cider vinegar
1/2 cup crumbled blue cheese
1 large shallot, minced
1 tablespoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper

4 boneless skinless chicken breasts (about 1 1/4 pounds)
Olive or vegetable oil for brushing
Salt and pepper to taste
8 cups mesclun salad mix or mixed torn lettuce
1 pound baby kiwifruit, stems removed
1 cup sliced red onion
1 cup toasted pecan or walnut halves


1. Prepare Blue Cheese Vinaigrette, in a jar combine all ingredients for vinaigrette; cover, shake well to combine. Refrigerate until ready to use.
2. Prepare Salad: Prepare outdoor grill with coals 5 inches from heat source or preheat broiler. Brush chicken breasts lightly with olive oil; season with salt and pepper. Grill or broil about 6 minutes per side or until chicken is no longer pink in the center. Slice each breast into thin slices.
3. To assemble salads, in a large bowl toss together mesclun mix, baby kiwi, red onion and pecans. Shake dressing and drizzle half over the salad. Toss well to coat. Spoon onto dinner plates. Arrange sliced chicken over each salad; drizzle remaining dressing over chicken.

Recipe Courtesy of Freida's, The Specialty Produce People.

There is no need to peel baby kiwi. If they are not available, try regular kiwifruit, peeled and cut into eighths. Serve this salad as the main course at a luncheon or as a light dinner.

Grilled Chicken Salad With Baby Kiwi
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