Recipe: Strawberry-Chicken Pasta Salad
Description: When I figured out how to re-create this restaurant dish at home, my family was so excited. For a different spin, use raspberries or peaches instead of strawberries. &mdash;Jane Ozment, Purcell, Oklahoma
Ingredients: [{"text": "1/2 cup sliced fresh strawberries"}, {"text": "1 tablespoon sugar"}, {"text": "1 tablespoon balsamic vinegar"}, {"text": "1/2 teaspoon salt, divided"}, {"text": "1/4 teaspoon pepper, divided"}, {"text": "3 tablespoons olive oil"}, {"text": "4 boneless skinless chicken breast halves (6 ounces each)"}, {"text": "ASSEMBLY:"}, {"text": "1 package (10 ounces) hearts of romaine salad mix"}, {"text": "1 cup cooked gemelli or spiral pasta"}, {"text": "1 small red onion, halved and thinly sliced"}, {"text": "1 cup sliced fresh strawberries"}, {"text": "1/2 cup glazed pecans"}]
Instructions: Place strawberries, sugar, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Refrigerate until serving.
Sprinkle chicken with remaining salt and pepper; grill, covered, on an oiled rack over medium heat until a thermometer reads 165&deg;. 6-8 minutes on each side.
Cut chicken into slices. Divide salad mix among four plates; top with pasta, onion, chicken and strawberries. Drizzle with vinaigrette; sprinkle with pecans.
