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Home / Recipes / Chicken Berry Salad with Citrus Vinaigrette
Chicken Berry Salad with Citrus Vinaigrette
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 Low Sodium   Spices For Health

The Citrus Vinaigrette is a perfect foil for the chicken, berries and pecans in this main dish salad. Serve at a summer luncheon or pack the ingredients separately to bring to a picnic.

Makes 4 servings.

Prep Time: 15 minutes

Refrigerate Time: 30 minutes

Cook Time: 15 minutes

INGREDIENTS

Citrus Vinaigrette:

1/3 cup olive oil

1/3 cup orange juice

1 tablespoon sugar

1 teaspoon McCormick® Cinnamon, Ground

1 teaspoon McCormick® Ginger, Ground

1/8 teaspoon salt

1 pound boneless skinless chicken breast halves

1 package (6 ounces) baby spinach leaves

1 cup blueberries

1/2 cup raspberries

1/2 cup sliced strawberries

1/4 cup toasted pecan pieces

DIRECTIONS

1. For the Vinaigrette, mix all ingredients in small bowl until well blended. Refrigerate 1/2 of the vinaigrette to use as dressing. Place chicken in large resealable plastic bag or glass dish. Add remaining vinaigrette; turn to coat well.

2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

3. Grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently. Cut chicken into thin slices.

4. Toss spinach, berries and pecans in large bowl. Divide among 4 plates. Arrange chicken over salad. Whisk reserved vinaigrette. Drizzle over salads.

NUTRITION INFORMATION

per serving

Calories: 439

Fat: 27 g

Carbohydrates: 20 g

Cholesterol: 73 mg

Sodium: 208 mg

Fiber: 5 g

Protein: 29 g

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