When I figured out how to re-create this restaurant dish at home, my family was so excited. For a different spin, use raspberries or peaches instead of strawberries.
—JANE OZMENT PURCELL, OK
PREP: 25 MIN. • GRILL: 15 MIN. • MAKES: 4 SERVINGS
1/2 cup sliced fresh strawberries
1 tablespoon sugar
1 tablespoon balsamic vinegar
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
3 tablespoons olive oil
4 boneless skinless chicken breast halves (6 ounces each)
ASSEMBLY
1 package (10 ounces) hearts of romaine salad mix
1 cup cooked gemelli or spiral pasta
1 small red onion, halved and thinly sliced
1 cup sliced fresh strawberries
1/2 cup glazed pecans
1. Place strawberries, sugar, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Refrigerate until serving.
2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Sprinkle chicken with remaining salt and pepper; grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°.
3. Cut chicken into slices. Divide salad mix among four plates; top with pasta, onion, chicken and strawberries. Drizzle with vinaigrette; sprinkle with pecans.