Chicken-Berry Salad
This grilled chicken salad recipe receives a double dose of juicy blackberries. They are combined with several ingredients for the dressing and added prior to serving along with pears and feta cheese.
Prep Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
Makes 4 servings.
Ingredients
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1/2 cup fresh orange juice
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1/4 cup fresh lime juice
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1/4 cup fresh lemon juice
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1 Tbsp. extra virgin olive oil
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1 tsp. chopped fresh basil
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3/4 tsp. salt
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1/2 tsp. ground black pepper
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4 medium skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
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3 cups fresh blackberries
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1/4 cup red wine vinegar
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3 Tbsp. sugar
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1 tsp. Dijon-style mustard
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1/4 tsp. dried oregano, crushed
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1/2 cup extra virgin olive oil
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1 8-oz. pkg. Mediterranean mixed salad greens
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2 medium pears, cored and thinly sliced
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3/4 cup crumbled feta cheese (3 oz.)
Directions
1.
In small bowl stir together orange, lime, and lemon juices, 1 tablespoon oil, basil, 1/2 teaspoon of the salt, and 1/4 teaspoon pepper. Place chicken in resealable plastic bag set in large bowl. Pour juice mixture over chicken; seal bag. Refrigerate 1 to 4 hours, turning bag occasionally.
2.
For dressing, in blender combine 1 cup of the blackberries, vinegar, sugar, mustard, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend until smooth. With blender running, slowly add 1/2 cup oil in a thin steady stream until well combined. Transfer to serving container. Cover and refrigerate until serving time.
3.
Drain chicken, discarding marinade. For charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until done (170 degrees F.), turning once. (For gas grill, preheat grill. Reduce heat to medium. Add chicken to grill rack. Cover and grill as above.)
4.
Slice chicken. Divide greens among 4 serving plates. Top with chicken, pears, and remaining 2 cups berries. Top each with some of the dressing and feta cheese. Pass remaining dressing. Makes 4 servings.
Nutrition information
Calories 603, Total Fat 35 g, Saturated Fat 7 g, Monounsaturated Fat 21 g, Polyunsaturated Fat 4 g, Cholesterol 101 mg, Sodium 427 mg, Carbohydrate 36 g, Total Sugar 25 g, Fiber 9 g, Protein 38 g. Daily Values: Vitamin C 60%, Calcium 19%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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