"A wonderful composition of grilled chicken with fresh
berries and mixed greens, tossed with a fruity honey mustard dressing. A lovely
summertime meal."
CHICKEN BERRY SALAD
Serves:
6 Difficulty Level: 2 (of 5) Prep Time: 20 Minutes Ready In: 35 Minutes
INGREDIENTS:
• 1 (.75 ounce) packet honey** mustard salad dressing mix
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil
• 2 tablespoons orange juice
• 1 pound skinless, boneless chicken breast halves
• 8 cups mixed salad greens
• 1 cup sliced fresh strawberries
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries
• 8 ounces sugar snap peas
• 1/2 cup toasted pecans
• 1/2 cup of feta cheese
**
If you are unable to find the dry honey mustard mix I have had equal success with Ken's or Naturally Fresh bottled dressing and merely thinned it with
orange juice to taste, and omit the vinegar and oil.
PROCEDURE:
• In
a medium bowl, prepare the dressing according to package directions, using
vinegar and oil, and substituting orange juice for the water; set aside.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side,
or until juices run clear. Remove from heat, cool, and slice into strips.
• In a large bowl, toss together the chicken, salad greens, strawberries,
blueberries, raspberries, feta, peas, and pecans. Pour in the prepared dressing, and
toss to coat.
Enjoy!
CHEF PHIL
