Grilled Chicken and Fresh Berry Salad
by Anne Thrasher
(Flagstaff, AZ, USA)
Grilled Chicken and Fresh Berry Salad
This recipe is a go to favorite for my husband and friends. My children don't eat salad, so when I make it, they get grilled chicken, fruit and other vegetables. I made this last night for dinner. The funny thing is, though my children wouldn't eat it last night, every single one of them saw the picture on my computer this morning and said, "We want you to make that for dinner." Cute. ;o)
Ingredients
2 medium sized boneless skinless chicken breast
1/4 tsp salt
1/8 tsp pepper
1/2 cup EVOO (may substitute Vegetable Oil)
1/4 cup apple cider vinegar
2 cloves garlic, minced
1 heart romaine, chopped
3 cups fresh spinach
1/4 cup red onion, sliced and quartered
1/2 cup pecans (if desired)
1 med. vine-ripened tomato, diced
6 med. fresh strawberries, sliced
1 cup fresh blueberries
1/4 cup reduced fat feta cheese, crumbled
1/4 cup of your favorite low or non-fat dressing (fruity vinaigrette recommended)
Directions
Grill Chicken:
Prepare marinade by combining EVOO, apple cider vinegar, and garlic in a medium bowl with lid. Set aside.
Season chicken breasts with salt and pepper.
Place breasts in marinade, cover and refrigerate for at least 30 minutes, longer if possible.
Grill chicken 4 - 6 minutes on each side or until internal temperature reaches at least 165 degrees.
Remove chicken from grill. Chop into bite-sized pieces.
Assemble Salad:
To create red, white and blue presentation, assemble salad in following order: romaine, spinach, red onion, pecans (if desired), tomato, grilled chicken, strawberries, blueberries, and feta cheese.
Top with dressing and toss before serving.
This recipe provides two extra-large "hungry husband" sized servings (or 4 medium sized servings). If serving as side dish, provides 6 - 8 servings.
Red, White and Blue
Yummy with bread!
PHOTOS: ANNE THRASHER
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