Chicken Berry Salad

If you have approximately 25 minutes to spend in the kitchen, Chicken Berry Salad might be an outstanding gluten free recipe to try. This recipe makes 9 servings with 471 calories, 31g of protein, and 28g of fat each. For $2.75 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. 235 people have made this recipe and would make it again. It is brought to you by Taste of Home. It works well as a main course. Head to the store and pick up pepper, garlic clove, skinless boneless chicken breasts, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is super. If you like this recipe, you might also like recipes such as Chicken and Berry Salad, Chicken-Berry Salad, and Chicken Berry Salad.

Servings: 9

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 pint fresh blueberries

1 garlic clove, minced

6 cups torn red leaf lettuce

1/2 cup olive oil

2 cups (8 ounces) shredded part-skim mozzarella cheese

1/4 teaspoon pepper

1/2 cup red wine vinegar

6 cups torn romaine

1/2 teaspoon salt

2 pounds boneless skinless chicken breasts

1 pint fresh strawberries, sliced

1/2 cup sugar

1 cup chopped walnuts

Equipment:

whisk

bowl

ziploc bags

grill

Cooking instruction summary:

Directions In a large bowl, whisk the first six ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade. Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until juices run clear. Cut into strips. In a large bowl, combine the lettuces, blueberries, strawberries, cheese and walnuts. Add reserved marinade; toss to coat. Top with sliced chicken. Yield: 9 servings. Originally published as Chicken Berry Salad in Simple & DeliciousJune/July 2010, p65 Nutritional Facts 1-1/2 cups equals 426 calories, 25 g fat (5 g saturated fat), 70 mg cholesterol, 290 mg sodium, 22 g carbohydrate, 3 g fiber, 31 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large bowl, whisk the first six ingredients.

2. Pour 3/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.

3. Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until juices run clear.

4. Cut into strips.

5. In a large bowl, combine the lettuces, blueberries, strawberries, cheese and walnuts.

6. Add reserved marinade; toss to coat. Top with sliced chicken.


Nutrition Information:

Quickview
491k Calories
32g Protein
27g Total Fat
31g Carbs
29% Health Score
Limit These
Calories
491k
25%

Fat
27g
42%

  Saturated Fat
5g
35%

Carbohydrates
31g
10%

  Sugar
21g
24%

Cholesterol
80mg
27%

Sodium
451mg
20%

Get Enough Of These
Protein
32g
64%

Vitamin A
14596IU
292%

Vitamin C
67mg
81%

Manganese
1mg
69%

Vitamin B3
11mg
59%

Selenium
37µg
54%

Vitamin B6
1mg
54%

Vitamin K
51µg
49%

Phosphorus
449mg
45%

Folate
137µg
34%

Calcium
295mg
30%

Potassium
963mg
28%

Vitamin B2
0.41mg
24%

Magnesium
88mg
22%

Vitamin B1
0.33mg
22%

Fiber
5g
22%

Vitamin E
3mg
20%

Vitamin B5
1mg
17%

Iron
3mg
17%

Copper
0.31mg
16%

Zinc
2mg
15%

Vitamin B12
0.41µg
7%

Vitamin D
0.18µg
1%

covered percent of daily need
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Related Videos:

Strawberry Spinach Salad with Grilled Chicken and Orange Poppy Seed Dressing

 

BLUEBERRY CHICKEN SALAD RECIPE

 

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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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