RECIPE #4009 MARINATED CHICKEN STRAWBERRY SALAD June 26, 2007
Diana Day-Cartee / Junior League of Nashville, NOTABLY NASHVILLE COOKBOOK
MARINATED STRAWBERRY CHICKEN SALAD
1/4 cup whole-grain Dijon mustard
3 tablespoons water
1 tablespoon raspberry wine vinegar
1 teaspoon olive oil
2 garlic cloves, minced
2 tablespoons brown sugar
1/4 teaspoon pepper
4 skinless boneless chicken breasts
1 head red leaf lettuce, torn
4 ounces bleu cheese, crumbled
1/4 cup toasted walnuts
1 pint strawberries, sliced
Raspberry Maple Vinaigrette (below)
To prepare the marinade, combine the Dijon mustard, water, vinegar, olive oil, garlic, brown sugar and pepper in a sealable plastic bag and mix well.
For the salad, add the chicken to the marinade and turn to coat well. Marinate in the refrigerator for 2 hours or longer; drain. Grill the chicken for 7 minutes on each side or until cooked through. Cut diagonally into thin slices.
Arrange the lettuce on serving plates. Sprinkle the bleu cheese, walnuts and strawberries over the lettuce. Arrange the chicken slices over the top. Add the Raspberry Maple Vinaigrette and toss to coat well.
RASPBERRY MAPLE VINAIGRETTE
1/4 cup raspberry wine vinegar
2 tablespoons pure maple syrup
2/3 cup vegetable oil
Combine the vinegar, maple syrup and vegetable oil in a jar and shake to blend well.
COCKTAIL CHEESE BISCUITS
1/2 cup (1 stick) butter, softened
4 ounces (1 cup) shredded sharp Cheddar cheese
1 cup White Lily flour
1 teaspoon salt
1/2 teaspoon (or more) cayenne pepper
Beat the butter in a large mixing bowl until creamy. Add the cheese, flour, salt and cayenne pepper and mix well. Shape into small balls and place on an ungreased baking sheet. Place 1 pecan half on each ball and press to flatten. Bake at 350 degrees for 15 minutes.
Makes 3 dozen