Berry Good Chicken Salad Recipes

Steps:

• 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 sliced chicken.

Steps:

• Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear., In a large bowl, combine the spinach, raspberries, strawberries, cheese and pecans. Divide among two serving plates. Slice chicken and arrange over spinach mixture; drizzle with vinaigrette.

Steps:

• 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.

Steps:

• Toss chicken breasts, limeade, and pepper in a bowl. Cook the chicken breasts in a skillet until no longer pink in the center and the juices run clear, about 8 minutes. Remove skillet from the heat and set aside.
• Combine sugar, vinegar, salt, mustard, and onion in a blender. Process for about 20 seconds. With the blender on high speed, gradually add oil in a slow and steady stream. Stir in poppy seeds.
• Arrange spinach on 4 salad plates and top with strawberries, peas, pecans, and the cooked chicken. Serve with the poppy seed dressing.

Steps:

• Set aside a few blueberries for topping salad. In a large bowl, combine chicken, celery, red pepper, green onions and remaining blueberries. In a small bowl, mix yogurt, mayonnaise and salt. Add to chicken mixture; gently toss to coat. , Refrigerate until serving. If desired, serve over lettuce. Top with reserved blueberries.

Steps:

• Toss greens with all remaining ingredients except dressing in large bowl.
• Add dressing just before serving; mix lightly.

Steps:

• Preheat oven to 375.
• In a small bowl combine dressing and basil, wisk. Cover and allow to sit on the counter to combine flavors. Ken's Steakhouse makes a Balsamic and Basil dressing that also works great! If you choose that route omit this step.
• In a medium bowl, combine olive oil and salt and pepper to taste. Add the chicken breast and toss to completely coat.
• Grill over medium heat until cooked through.
• Remove from the heat and tent with foil. Allow chicken to rest while putting the remaining salad together.
• In a shallow pan combine the almonds and coconut. Pop this in the oven and toast until golden brown. Stirring frequently so as not to burn the coconut and to get an even browning. Remove from the oven and allow to cool.
• In the meantime combine the romaine and the spring mix. Divide evenly amoung 4 large salad bowls, I use my pasta bowls for this.
• Cube the chicken into bite size pieces, or for presentation purposes you could cut it on the bias. Divide the chicken amoung the 4 bowls.
• Next layer: cranberries, strawberries then oranges. Sprinkle liberally with the almond and coconut mixure.
• Drizzle with the dressing right before serving.
• Served with a nice crusty bread just finishes it off. Enjoy!

Steps:

• In small bowl, stir together orange, lime, and lemon juices, 1 tablespoon oil, basil, 1/2 teaspoon of the salt, and 1/4 teaspoon pepper. Place chicken in resealable plastic bag set in large bowl. Pour juice mixture over chicken; seal bag. Refrigerate 1 to 4 hours, turning bag occasionally.
• For dressing, in blender combine 1 cup of the blackberries, vinegar, sugar, mustard, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend until smooth. With blender running, slowly add 1/2 cup oil in thin steady stream until well combined. Transfer to serving container. Cover and refrigerate until serving time.
• Drain chicken, discarding marinade. For charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until done (170 degrees), turning once. (For gas grill, preheat grill. Reduce heat to medium. Add chicken to grill rack. Cover and grill as above.).
• Slice chicken. Divide greens among 4 serving plates. Top with chicken, pears, and remaining 2 cups berries. Top each with some of the dressing and feta cheese. Pass remaining dressing.