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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
Ingredients
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
Directions
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.
http://www.tasteofhome.com/recipes/berry-chicken-salad?pmcode=DKSWPS_NL_062515_TOHH&_cmp=HealthyNL&_ebid=HealthyNL6/25/2015&_mid=50410&ehid=998F5E091251C764FC6CEF3437EBAB0C8165A10B
PEG’S NOTES:
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.
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
Ingredients
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
Directions
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.
http://www.tasteofhome.com/recipes/berry-chicken-salad?pmcode=DKSWPS_NL_062515_TOHH&_cmp=HealthyNL&_ebid=HealthyNL6/25/2015&_mid=50410&ehid=998F5E091251C764FC6CEF3437EBAB0C8165A10B
PEG’S NOTES:
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.