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Chicken Salad Without A Country

  • 3 to 4 Boneless Skinless Chicken Breasts
  • 1/3 cup Mesquite Barbecue Sauce
  • 2 TBS. White Wine Vinegar
  • 1 TBS. Lemon Juice
  • 1 TBS. Dijon Mustard
  • 1/4 tsp. Ground Black Pepper
  • 1 small Garlic Clove, finely chopped
  • 4 TBS. Olive Oil
  • 6 cups Mixed Salad Greens
  • 1 Pear, cored and thinly sliced

Step One: Rinse chicken and pat dry. Brush chicken breasts with mesquite sauce.

Step Two: Over hot coals or in broiler of oven, grill chicken about 4 to 5 minutes on each side or until chicken is no longer pink when cut into. Let cool. Slice chicken into thin strips.

Step Three: In small covered container mix vinegar, mustard, pepper, and oil; shake well.

Step Four: To serve, place salad greens on plates and top with chicken and pear. Sprinkle with vinaigrette.

Pairs well with Livingston Cellars Red Rose.

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