Berry Chicken Salad Recipe
Berry Chicken Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Bright berries and creamy goat cheese make this one a winner! —Wendy Ball, Battle Creek, Michigan
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Sprinkle chicken with salt and pepper. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°.
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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Berry Chicken Salad in Healthy Cooking April/May 2010, p8

Nutritional Facts

1-1/2 cups salad with 1 chicken breast half and 1 tablespoon dressing : 268 calories, 12g fat (4g saturated fat), 86mg cholesterol, 391mg sodium, 15g carbohydrate (7g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat, 1/2 fruit.

  • 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
  1. Sprinkle chicken with salt and pepper. On a greased grill rack, 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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Berry Chicken Salad in Healthy Cooking April/May 2010, p8

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