Chicken Berry Salad with Citrus Vinaigrette

Name: Chicken Berry Salad with Citrus Vinaigrette
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: American,
Ingredients: 1/3 cup olive oil; 1/3 cup orange juice; 1 tbsp sugar; 1 tsp McCormick® Cinnamon, Ground; 1 tsp McCormick® Ginger, Ground; 1/8 tsp salt; 1 pound boneless skinless chicken breast halves; 1 package (6 oz) baby spinach leaves; 1 cup blueberries; 1/2 cup raspberries; 1/2 cup sliced strawberries; 1/4 cup toasted pecan pieces

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. Photo credit: Sommer Collier from A Spicy Perspective.

15m

PREP TIME

15m

COOK TIME

439

CALORIES

12

INGREDIENTS

Servings: 4

Ingredients

Citrus Vinaigrette
1/3 cup olive oil
1/3 cup orange juice
1 tablespoon sugar
1 teaspoon McCormick® Ground Cinnamon
1 teaspoon McCormick® Ground Ginger
1/8 teaspoon salt
Chicken Berry Salad
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

KEY PRODUCTS

INSTRUCTIONS

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.