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Chicken Berry Salad

 Chicken Berry Salad
We love this salad any time of year, but especially in summer when blueberries and strawberries are in season. —Sheri Abernathy, Lemont, Illinois
9 ServingsPrep: 15 min. + marinating Grill: 10 min.

Ingredients

  • 1/2 cup sugar
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds boneless skinless chicken breasts
  • 6 cups torn romaine
  • 6 cups torn red leaf lettuce
  • 1 pint fresh blueberries
  • 1 pint fresh strawberries, sliced
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 cup chopped walnuts

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

2 of 2

Chicken Berry Salad (continued)

Directions (continued)

  • sliced chicken. Yield: 9 servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.