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Berry Chicken Salad Recipe

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, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Nutritional Facts

1-1/2 cups salad with 1 chicken breast half and 1 tablespoon dressing equals 268 calories, 12 g fat (4 g saturated fat), 86 mg cholesterol, 391 mg sodium, 15 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat, 1/2 fruit.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.