Recipe:
3 cups torn mixed salad greens
1 cup seedless green grapes
½ cup walnut halves, toasted
¼ cup olive oil
2 tablespoons cider vinegar, white vinegar, or rice vinegar
1 tablespoon strawberry spreadable fruit
¼ cup basil pesto
¼ cup chopped walnuts, toasted
1 tablespoon olive oil
2 skinless, boneless chicken breast halves (8 ounces total)
1 cup chicken broth
2 (1 to 2 ounce) Brie wedges, sliced
1) For salad, in a large bowl combine greens, grapes, and nut halves; set aside. For dressing, in a small bowl whisk together the ¼ cup oil, vinegar, and spreadable fruit; set aside. For pesto, in a small bowl combine pesto and chopped nuts; set aside.
2) In a large skillet heat oil over medium-high heat. Add chicken; cook about 3 minutes on each side or until brown. Remove skillet from heat; drain fat. Carefully add broth (liquid may spatter). Return skillet to heat. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until chicken is no longer pink, turning chicken once. Remove chicken from skillet; discard broth.
3) Toss together salad and dressing Transfer salad to dinner plates. Arrange chicken and Brie on top of greens. Spoon pesto mixture over chicken.
Prep Time: 10 minutes | Cook Time: 16 minutes | Total Time: 26 minutes | Yields: 2 servings
Source: BHG
