• 6servings
  • 35minutes
  • 566calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 500g (1 1/4 lb) skinless, boneless chicken breast fillets

  2. 50g (2 oz) pecans

  3. 150g (5 oz) sliced strawberries (or any other fresh seasonal fruit)

  4. Dressing:

  5. 5 tablespoons red wine vinegar

  6. 4 tablespoons caster sugar

  7. 225ml (8 fl oz) olive oil

  8. 1/2 onion, minced

  9. 1 teaspoon ground mustard

  10. 1 teaspoon salt

  11. 1/4 teaspoon ground white pepper

  12. 2 cos lettuces - rinsed, dried and torn

Instructions Jump to Ingredients ↑

  1. Preheat an outdoor barbecue for high heat.

  2. Lightly oil the barbecue grate. Barbecue chicken 8 minutes on each side or until juices run clear. Remove from heat, cool and slice.

  3. Meanwhile, place pecans in a dry frying pan over medium high heat. Toast pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat and set aside.

  4. In a blender, combine the red wine vinegar, sugar, oil, onion, mustard, salt and pepper. Process until smooth.

  5. Arrange lettuce on serving plates. Top with chicken slices, strawberries and pecans. Drizzle with the dressing to serve.


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