Strawberry, Avocado & Grilled Chicken Salad
Salad:
1 (1-lb.) container California strawberries,
hulled and quartered
2 grilled boneless, skinless chicken breasts,
cut into bite-size cubes
1 firm but ripe avocado, peeled, pitted and
cubed
1/2 cup chopped pecans, toasted
Dressing:
2 tbsp. triple sec, other orange liqueur or
orange juice
1 1/2 tbsp. olive oil
1 1/2 tbsp. lime juice
1/4 tsp. salt
Place all salad ingredients in a large bowl. Whisk together dressing ingredients and drizzle over salad; toss lightly. Makes 4 to 6 servings.
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