Chicken and Mesclun Salad with Raspberry-Walnut Vinaigrette

Raspberry vinegar and walnut oil conspire to conquer your taste buds in this refreshing summer dish.

4		boneless, skinless chicken breast halves (about 1-1/4 pounds)
1 to 2		tablespoons olive oil
1		tablespoon tri-colored peppercorns, crushed
1/3		cup walnut oil
2		tablespoons raspberry vinegar
2		teaspoons maple syrup
1/4		teaspoon salt
1/4		teaspoon pepper
6		cups mesclun (mixed spring greens), rinsed and dried
		Salt
1		cup fresh raspberries
1/4		cup coarsely chopped pecans, toasted

Rinse chicken and pat dry. Brush chicken lightly with olive oil; press peppercorns evenly onto both sides of chicken.

Place chicken in center of cooking grate; sear 3 to 4 minutes, turning once halfway through searing time. Continue grilling chicken 7 to 8 minutes or until chicken is no longer pink in center and juices run clear, turning once halfway through grilling time.

Meanwhile, prepare vinaigrette by whisking together walnut oil, raspberry vinegar, maple syrup, salt, and pepper. Set aside.

Divide greens among 4 individual plates. Season chicken with additional salt to taste. Carve into thin slices and arrange on greens. Top with raspberries and pecans. Drizzle with vinaigrette.

Makes 4 servings.


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