California Chicken Salad
California Chicken Salad
Rating: (1 rated)
  • 3 boneless, skinless chicken breasts
  • 1 orange bell pepper, cored and julienned
  • 8 cups (2 litres) baby spinach
  • 1/2 cup (125 ml) mango mayonnaise
  • 4 green onions, chopped
  • 1/2 cup (125 ml) pecan halves, toasted
  • 1/2 cup (125 ml) fresh raspberries
  • Salt and pepper
  • Preparation
  • Preheat the grill, setting the burners to medium.
  • Oil the grate. Grill the chicken until fully cooked, about 5 minutes per side. Season with salt and pepper. Let cool and slice into thin strips. Set aside.
  • Meanwhile, coat the bell pepper strips with oil and stir-fry for 2 minutes in a grill wok. Season with salt and pepper. Set aside.
  • Pile the spinach on 4 plates. Top with chicken slices and drizzle with mango mayonnaise to taste. Garnish with bell pepper, green onions, pecans and raspberries.
  • Description
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