Monday, August 15, 2011

Taste of Home's Berry Chicken Salad

I had Wendy's berry almond chicken salad with raspberry vinaigrette last week and it was so good that I decided to make it for a potluck. This recipe is very similar to what I had.

There's one shortcut you can take with this recipe. Instead of using chicken breasts, I used Oscar Mayer's Carving Board meat. I had a coupon for $1.00 off one package and a Target coupon for $1.00 off two.  I figured why not save some money and time and just use that instead of cooking chicken.

This recipe comes from Taste of Home and is great for a hot summer day.


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. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until juices run clear.
  2. In a large bowl, combine the spinach, raspberries, strawberries, cheese and pecans. Divide among four serving plates. Slice chicken and arrange over spinach mixture; drizzle with vinaigrette. 
Yield: 4 servings.

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