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8 (.75 ounce) packets honey mustard salad dressing mix
2 cups cider vinegar
4 cups vegetable oil
1 cup orange juice
8 pounds skinless, boneless chicken breast halves
64 cups mixed salad greens

8 cups sliced fresh strawberries
4 cups fresh blueberries
4 cups fresh raspberries
4 pounds sugar snap peas
4 cups toasted pecans


In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.
Preheat the grill for high heat.
Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.
In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.

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