Peter's Mesquite Chicken Salad pairs perfectly with Peter Vella Delicious White.
Ingredients
| 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 |
Directions
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, mustard, pepper, and oil; shake well. To serve, place salad greens on plates and top with chicken and pear. Sprinkle with vinaigrette.
This chicken recipe pairs perfectly with our Delicious White, a light-bodied wine that exhibits pleasing notes of apricot and hints of tropical fruits and then finishes crisply.