Shelly's Recipe

SUNDAY BRUNCH CHICKEN SALAD

Category: Salads - Meat

5 boneless, skinless chicken breasts
1 cup lightly toasted macadamia nuts, chopped
1 small bag mixed mesculin spring greens
1 small bag baby spinach
1 pint strawberries washed sliced and sprinkled with 1/4 cup sugar
1 mango peeled and diced
1 cup grated smoked or regular Gouda cheese
Salad dressing
1 cup roasted raspberry chipotle sauce (Fisher & Weiser or other available brands)
1/2 cup canola oil
1/4 cup red wine vinegar
Mix well with a whisk and serve.

Season chicken with a generous amount of Cajun spice, seasoned salt and 2 tbsp of olive oil. Grill chicken on outdoor grill or on a grill pan on the stove. Cook at least 4-5 minutes per side and slice. In a large bowl, put all other together and mix with salad dressing. Add chicken and serve. Serves 6