Chicken and Mesclun Salad with Raspberry-Walnut Vinaigrette

Ingredients

• ½ cup vinaigrette walnut oil
• 3 tbsp vinaigrette raspberry vinegar
• 1 tbsp vinaigrette maple syrup
• ½ tsp vinaigrette kosher salt
• ¼ tsp vinaigrette freshly ground pepper
• 2 tbsp salad olive oil
• 1 salad; juice of lemon
• ½ tsp salad kosher salt
• ¼ tsp salad freshly ground pepper
• 3 7 to 8 ounces each boneless chicken breasts
• 6 oz mixed young greens mesclun
• ¾ cup coarsely chopped toasted pecans
• ½ pint 1 cup raspberries

Method

1. Prepare a grill for indirect medium heat.
2. To make the vinaigrette: In a small bowl, whisk together the walnut oil, raspberry vinegar, maple syrup, salt and pepper.
3. In a medium bowl, whisk together the olive oil, lemon juice, salt and pepper. Add the chicken breasts and turn them to coat thoroughly. Place the chicken breasts, skin side down, over indirect medium heat, and grill, turning once, until the juices run clear, 10 to 12 minutes total. Remove the chicken breasts from the grill and cut them into 1/4-inch-thick slices.
4. Place the mesclun in a large bowl and toss with about three-quarters of the vinaigrette. Divide the mesclun evenly among individual plates. Arrange the chicken slices over the greens. Garnish each plate with the pecans and raspberries. Drizzle the remaining vinaigrette over the top. Serve at room temperature.

Notes

From Linda McClellan, June 1997. For easy seasonal variations, substitute grilled prawns, scallops, or sliced pork tenderloin for the chicken. Makes 4 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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