Makes 4 servings
- ½ cup fresh strawberries, hulled and cut in half
- 1/3 cup orange juice
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- ¼ teaspoon chili powder plus additional for sprinkling on chicken (divided use)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 boneless, skinless chicken breast halves (about 4 ounces each)
- Salt and pepper, to taste
- 6 cups baby garden greens
- ½ cup sliced fresh strawberries
- 1 (11-ounce) can mandarin oranges, well-drained
- 1 green onion, white and green parts, chopped
- 1/3 cup chopped celery
- 2 tablespoons toasted pecan pieces
Place halved strawberries, orange juice, vegetable oil, lemon juice, sugar, ¼ teaspoon chili powder, salt and pepper in blender. Process until smooth.
Pour into a small saucepan and bring to a boil.
Simmer, stirring occasionally, about 3 to 4 minutes or until thickened; remove from heat.
Allow to cool slightly.
Measure out ½ cup dressing to use for salad; cover and refrigerate remaining dressing for another use.
Sprinkle chicken lightly with chili powder, salt and pepper.
Heat a grill skillet or a nonstick skillet over medium high heat. Spray generously with nonstick cooking spray.
Cook chicken about 4 to 5 minutes per side or until done. Set aside.
Place greens, sliced strawberries, mandarin oranges, green onion and celery in a large bowl. Toss with ¼ cup of the dressing mixture.
Divide salad mixture equally between four dinner plates. Slice chicken and place on top of greens.
Drizzle with remaining dressing. Top with pecans.
