STRAWBERRY CHICKEN SALAD
Steps:
- For Vinaigrette: Puree strawberries in a food processor. Add vinegar, orange juice, sugar and pulse until mixed. Add oil slowly and process until smooth and emulsified. Add salt and pepper to taste. For Chicken: Combine chicken and 1/4 c vinaigrette in a ziploc bag and marinate at least one hour, up to 24 hours. Grill chicken, or bake at 375 degrees for 20-25 minutes. Cool and slice. For Salad: Toss mesclun greens with reserved vinaigrette. Divide greens among four bowls. Top with strawberries, onion, oranges, and chicken slices. Sprinkle sesame seeds over salad, and serve.
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