3 to 4 Foster Farms Boneless Skinless Chicken Breasts
1/3 cup Mesquite Barbecue Sauce
2 TBS. White Wine Vinegar
1 TBS. Lemon Juice
1 TBS. Dijon Mustard
1/4 tsp. Ground Black Pepper
1 small Garlic Clove, finely chopped
4 TBS. Olive Oil
6 cups Mixed Salad Greens
1 Pear, cored and thinly sliced
Rinse chicken and pat dry. Brush chicken breasts with mesquite sauce. Over hot coals or in broiler of oven, grill chicken about 4 to 5 minutes on each side or until chicken is no longer pink when cut into. Let cool. Slice chicken into thin strips. In small covered container mix vinegar, mustar]d, pepper, and oil; shake well. To serve, place salad greens on plates and top with chicken and pear. Sprinkle with vinaigrette.
Wine Pairing: Gallo of Sonoma Pinot Gris
 |
 |
 |
|
|
|
 |
Penne al Forno |
|
Mesquite Chicken Salad |
|
Bella Sera Pinot Grigio | |
|
Gallo of Sonoma Sonoma County Pinot Gris | |
|