Mesquite Chicken Salad

Recipe

• 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, mustard, pepper, and oil; shake well. To serve, place salad greens on plates and top with chicken and pear. Sprinkle with vinaigrette.