Mesquite Chicken Salad

Recipe

Mesquite Chicken Salad

• 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

Rinse chicken and pat dry. Brush chicken breasts with mesquite sauce. 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.

In small covered container mix vinegar, mustar]d, pepper, and oil; shake well. To serve, place salad greens on plates and top with chicken and pear. Sprinkle with vinaigrette.

Wine Pairing: Turning Leaf Chardonnay