Recipes from Pilgrim's Kitchen

• 5 Pilgrim's Pride boneless, skinless chicken breasts
• 1 cup lightly toasted macadamia nuts, chopped
• 1 small bag mixed mesculin spring greens
• 1 small bag baby spinach
• pint strawberries washed sliced and sprinkled with ¼ cup sugar
• 0.25 cup (7.1 oz) Sugars, Granulated
• 1 mango peeled and diced
• 1 cup grated smoked or regular Gouda cheese

1 cup roasted raspberry chipotle sauce (Fisher & Weiser or other available brands)
½ cup canola oil
¼ cup red wine vinegar

Mix well with a whisk and serve.

Season chicken with a generous amount of Cajun spice, seasoned salt and 2 tablespoons of olive oil. Grill chicken on outdoor grill or on a grill pan on the stove. Cook at least 4-5 minutes per side and slice. In a large bowl, put all other ingredients together and mix with salad dressing. Add chicken and serve.

Serves 6