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:
covered percent of daily need
Related Videos:
Strawberry Spinach Salad with Grilled Chicken and Orange Poppy Seed Dressing
BLUEBERRY CHICKEN SALAD RECIPE
