Chicken Berry Salad

I’ve been on a berry kick lately, so I had a lot of extra berries this week (from Albertsons and HCP) and I was looking for a recipe to use them in for dinner. I usually don’t like sweet salads, but I loved this one! Something about the berries with the chicken was divine! Hope you enjoy it is much as I did.

Ingredients

  • 1 (.75 ounce) packet honey mustard salad dressing mix
  • 1/4 cup cider vinegar
  • 1/2 cup vegetable oil
  • 2 tablespoons orange juice
  • 1 pound skinless, boneless chicken breast halves
  • 8 cups mixed salad greens
  • 1 cup sliced fresh strawberries
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • 8 ounces sugar snap peas
  • 1/2 cup toasted pecans

Directions

  1. In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.
  2. Preheat the grill for high heat.
  3. Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.
  4. In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.

Recipe and photo courtesy of allrecipes.com.

Meal Type: Salads

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