Chicken And Mesclun Salad With Raspberry-Walnut Vinaigrette

Recipe Ingredients

4		Boneless skinless chicken breast halves - (abt 1 1/4 lbs)
1 tablespoon	15ml	Olive oil - (to 2) - crushed
1 tablespoon	15ml	Tri-colored peppercorns
1/3 cup	78ml	Walnut oil
2 tablespoons	30ml	Raspberry vinegar
2 teaspoons	10ml	Maple syrup
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
6 cups	1422ml	Mesclun - rinsed, dried
		= (mixed spring greens)
		Salt - for chicken
1 cup	237ml	Fresh raspberries
1/4 cup	36g / 1.3oz	Coarsely-chopped pecans - toasted

Recipe Instructions

Rinse chicken and pat dry. Brush chicken lightly with olive oil; press peppercorns evenly onto both sides of chicken.

Place chicken in center of cooking grate; sear 3 to 4 minutes, turning once halfway through searing time. Continue grilling chicken 7 to 8 minutes or until chicken is no longer pink in center and juices run clear, turning once halfway through grilling time.

Meanwhile, prepare vinaigrette by whisking together walnut oil, raspberry vinegar, maple syrup, salt, and pepper. Set aside.

Divide greens among 4 individual plates. Season chicken with additional salt to taste. Carve into thin slices and arrange on greens. Top with raspberries and pecans. Drizzle with vinaigrette.

This recipe yields 4 servings.

Wine Recommendation: Summer is all about lightness and that means salad -- and bubbles! -- for dinner... as in a dry sparkling white.

Beer Recommendation: Sip an amber ale to highlight the nutty flavors of this dish. Or if you're nuts about fruit, try a raspberry wheat.

Source:
Weber's Recipes at http://www.weber.com

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