Recipe From: Shae
Strawberries will be in season soon, and this recipe is one of our family's favorite ways to eat them for dinner. If you don't have pecans, feel free to use walnuts instead.
2 whole Boneless, Skinless Chicken Breasts (1 large, or 2 small)
1/2 cup Bottled Balsamic Vinaigrette
1 whole Package (12 Ounces) Mixed Salad Greens
12 whole Medium Strawberries, Hulled And Quartered
4 whole Green Onions Sliced (white And Light Green Parts)
1/4 cup Pecans, Chopped
4 ounces, weight Goat or Feta Cheese, Crumbled
6 whole Large Tortillas
INSTRUCTIONS
Place the chicken breasts in a large plastic storage bag.
Seal the bag, leaving a small opening, then use a rolling pin to pound the
breasts until they're a uniform thickness. Pour in half the balsamic
vinaigrette, then seal the bag and marinate in the fridge for 1 hour.
After the chicken has marinated, grill it (I use my George Foreman) until it's done in
the middle, about 5 minutes per side. Remove from the heat and set aside to
cool slightly. Dice up the chicken when it's cool enough to handle.
Add the salad greens to a large bowl. Add half of the
remaining dressing and toss it to coat the greens. Add more if it needs it. Add
the strawberries, chicken, green onions, and pecans. Toss it gently a few times
until it's all combined. Top with crumbled goat cheese and toss a couple of
times.
Place an equal amount of salad down the middle of each
tortilla. Roll up, then slice in half.
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