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Grilled Chicken (Or Tempeh) Salad With Fruit

This is probably my all time favorite summer salad. Cool, refreshing and de-lush!

Prep
Cook
Serves 2people
Ingredients
2
small organic chicken breasts or 1 package organic tempeh
1
cup Newman's Own Family Recipe Italian dressing
6
ozs fresh raspberries
1
altulfo mango, peeled, sliced and tossed in
1
tsp lemon juice
1
head romaine lettuce, cleaned and torn into bite sized pieces
1/4
cup raw pecans
Directions
1.
• Marinate chicken in a glass bowl with 3/4 cup dressing for 2-24 hours. (if using Tempeh, cut block into 6-8 equal strips and marinate for 20-30 minutes.)
2.
• Heat grill to medium-low and cook chicken slowly on the top rack. Tempeh will cook more quickly but should also go on the top rack at medium heat.
3.
• Toast pecans gently in a dry fry pan over medium heat until darkened and fragrant
4.
• Toss romaine with 1/4 cup additional italian dressing and sprinkle on raspberries, mango and pecans
5.
• Place chicken or tempeh on top.

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