Grilled Chicken Salad

• servings: 4

Ingredients

DRESSING:

1/3 cup vegetable oil

1/4 cup raspberry vinegar

3 Tablespoons fresh lemon juice

2 Tablespoons water

1 Tablespoon sugar

1 1/2 teaspoons chicken bouillon

I teaspoon dry mustard

1 clove garlic, minced

SALAD:

4 boneless chicken breast halves, skinned

2 Tablespoons crumbled bleu cheese

1 large apple, cored and sliced

I ripe pear, cored and sliced

Lettuce leaves

1/2 cup toasted walnuts pieces

Fresh raspberries (optional)

Directions

• In a small bowl, combine dressing ingredients; mix well/ In a large shallow dish or plastic bag, pour 1/2 cup Iressing over chicker Cover; marinate in refrigera tor 6 hours or overnight, turn- ing chicken occasionally.

• Combine cheese and remain- ing dressing to be used for salad dressing' cover. Chill.

• Remove chicken from mari- nade; heat marinade. Grill or broil chicken until cooked thoroughly, basting fre- quently with marinade. Dis- card any remaining marinade.

• Slice chicken; arrange with apple and pear slices on let- tuce. Top with walnuts, rasp- berries, and chilled dressing Serves 4.