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Grilled Chicken (Or Tempeh) Salad With Fruit

This salad says "summer" to me even though I have made it for you during the school year.

Prep
Cook
Serves 2people
Ingredients
2
small organic chicken breasts (or 1 pkg organic tempeh)
3/4
cup Newman's Own family recipe Italian dressing
6
oz fresh raspberries
1
tsp freshly squeezed lemon juice
1
altulfo mango, peeled, sliced and tossed in lemon juice
romaine lettuce, cleaned and torn into bite sized pieces
1/4
raw pecans
Directions
1.
Marinate chicken in glass bowl with 1/2 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 top rack. Tempeh will cook more quickly but should also go on the top rack, medium heat.
3.
Toast pecans gently in dry fry pan over medium heat and set aside. Toss romaine with additional italian dressing and sprinkle raspberries, mango and pecans on top.
4.
Place chicken or tempeh on top.

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