MIXED BERRY CHICKEN SALAD by
Ingredients
8 (.75 ounce) packets honey mustard salad dressing mix
2 cups cider vinegar
4 cups vegetable oil
1 cup orange juice
8 pounds skinless, boneless chicken breast halves
64 cups mixed salad greens
8 cups sliced fresh strawberries
4 cups fresh blueberries
4 cups fresh raspberries
4 pounds sugar snap peas
4 cups toasted pecans
Instructions
In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.
Preheat the grill for high heat.
Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.
In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.
Preheat the grill for high heat.
Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.
In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.