Grilled Chicken Salad with Baby Kiwi Berries
4 (about 1 1/4 pounds) boneless, skinless chicken breast halves
Olive or vegetable oil
Salt and pepper to taste
7-8 cups baby mesclun mix, or mixed torn lettuce
6-8 kiwi berries, stems removed, halved (or 2-3 kiwifruits or gold kiwifruits, peeled and sliced into rounds)
1 cup sliced red onion
1 cup toasted pecan or walnut halves
Blue Cheese Vinaigrette
Blue Cheese Vinaigrette:
1/2 cup olive or vegetable oil
1/2 cup cider vinegar
1/2 cup (2 ounces) crumbled blue cheese
1 large shallot, minced
1 tablespoon minced parsley
1/2 teaspoon salt
1/4 teaspoon pepper
For Blue Cheese Vinaigrette, in a shaker jar combine all ingredients; cover and shake well. Set aside.
Brush chicken breasts lightly with olive oil; season with salt and pepper. Grill over hot coals for 12 to 15 minutes, turning once and brushing with oil, until chicken is no longer pink in the center. Cut the chicken into thin slices.
Combine the mesclun mix, kiwi berries, red onion and pecans in a large bowl and toss gently. Drizzle half the dressing over the salad. Toss well to coat. Spoon onto 4 dinner plates. Arrange sliced chicken over each salad. Drizzle with remaining dressing.