Pavlova Salad with Grilled Chicken

Ingredients

• about 680 g Chicken Breast
• about 225 g Mixed Greens
• 3 whole Kiwi Fruit
• 1 cup Fresh Strawberries
• 1/2 cup Fresh Blueberries
• 4 small Meringue Nests
• 2 tbsp Olive Oil
• 3 tbsp Lemon Juice
• 1 tsp Dijon Mustard
• 1 tsp Honey
• 1/4 tsp Salt
• 1/8 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium heat, which is approximately 190.6-204.4°C (190-200°C).
2. 2Season the about 680 g Chicken Breast with the 1/4 tsp Salt and 1/8 tsp Black Pepper. Place the seasoned chicken breasts on the preheated grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 74°C. Remove the chicken from the grill and let it cool slightly for about 5-10 minutes. Once cooled enough to handle, slice the chicken breasts.
3. 3While the chicken is cooling, prepare the vinaigrette. In a small bowl, whisk together the 2 tbsp Olive Oil, 3 tbsp Lemon Juice, 1 tsp Dijon Mustard, and 1 tsp Honey until well combined.
4. 4In a large bowl, combine the about 225 g Mixed Greens, the 3 whole Kiwi Fruit (peeled and sliced), the 1 cup Fresh Strawberries (hulled and sliced), and the 1/2 cup Fresh Blueberries.
5. 5Add the sliced grilled chicken to the large bowl with the greens and fruit.
6. 6Drizzle the prepared lemon vinaigrette over the salad ingredients in the large bowl.
7. 7Gently toss the salad to distribute the vinaigrette. Divide the salad among four plates. Top each serving with one of the 4 small Meringue Nests, crumbled slightly before placing on top, just before serving.

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