Berry Chicken Salad (TNT)

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Berry Chicken Salad (TNT)

Post by pstarkoski on Mon Aug 24, 2015 4:09 am

Berry Chicken Salad Recipe

Bright berries and creamy goat cheese make this one a winner! Wendy Ball — Battle Creek, Michigan TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


4 boneless skinless chicken breast halves (4 ounces each)

1/4 teaspoon salt

1/4 teaspoon pepper

1 package (6 ounces) fresh baby spinach

1 cup fresh raspberries

1 cup halved fresh strawberries

2/3 cup crumbled goat cheese

3 tablespoons chopped pecans, toasted

1/4 cup prepared fat-free raspberry vinaigrette


1. Sprinkle chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°.

2. In a large bowl, combine spinach, berries, cheese and pecans. Cut chicken into slices; add to salad. Drizzle with vinaigrette and toss lightly to coat. Serve immediately. Yield: 4 servings.

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.


I marinated the chicken breasts in ½ cup vegetable oil and ¼ cup soy sauce for about a half hour.

I also used blueberries instead of raspberries.



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