California Chicken Salad
California Chicken Salad
Ingredients
- 3 boneless, skinless chicken breasts
- 1 orange bell pepper, cored and julienned
- 8 cups (2 litres) baby spinach
- 1/2 cup (125 ml) mango mayonnaise
- 4 green onions, chopped
- 1/2 cup (125 ml) pecan halves, toasted
- 1/2 cup (125 ml) fresh raspberries
- Salt and pepper
Instructions
- Preheat the grill, setting the burners to medium.
- Oil the grate. Grill the chicken until fully cooked, about 5 minutes per side. Season with salt and pepper. Let cool and slice into thin strips. Set aside.
- Meanwhile, coat the bell pepper strips with oil and stir-fry for 2 minutes in a grill wok. Season with salt and pepper. Set aside.
- Pile the spinach on 4 plates. Top with chicken slices and drizzle with mango mayonnaise to taste. Garnish with bell pepper, green onions, pecans and raspberries.
California Chicken Salad