Bursting with an incredible array of colors and flavors, you would expect I created this salad in the height of summer when these gorgeous fruits and greens are most bountiful, right?
Hardly! LOL. You see, living in Florida, “beauties” like these are in their prime smack in the midst of our winter when Northerners are shivering with nary a fresh berry or any local salad greens in sight.
So I held on tightly to this delightful salad recipe, waiting until the most sweltering of late summer days when I knew you would be desperately craving “fresh, healthy and QUICK!” (For more easy-prep salad recipes, look here.)
And when I say, quick…I mean it! Try grilling your chicken with my super-easy apricot-lemon-Dijon chicken marinade (also featured with Apricot ‘n Lemon Glazed Salmon) or make it faster by picking up store-bought grilled chicken tenders. Just arrange these simple salad ingredients in a pretty bowl, toss with my Berry-Balsamic Vinaigrette and another MPM Dinner in a Flash is on the table!
So before you immerse yourself in the plethora of pumpkin, stew and chili recipes that are already seemingly everywhere, consider waving bye-bye to lazy summer days with this beautiful tasty salad!
Grilled Chicken Salad with Berry-Balsamic Vinaigrette
Yield: about 4 servings
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
Make the Berry-Balsamic Vinaigrette
Marinate and Grill the Chicken
In a blender or mini food processor, blend all marinade ingredients well. (Or in a small bowl, whisk together all ingredients.) Pour into a 9 x 13-inch baking dish. Add chicken, tossing to coat. (If possible, refrigerate for 30 minutes to allow marinade flavors to penetrate, but no worries if time is short.)
Lightly oil grill; heat to medium-high setting. Grill chicken for about 3 minutes on each side or until juices run clear with no pink color remaining. (170 degrees F)
Remove chicken from grill; slice or cut into chunks.
Assembly and Serving
Wash and dry greens. (I like to use a salad spinner to remove most of the water, followed by blotting gently with a clean towel. Let any remaining moisture air dry.
Arrange greens in a large decorative bowl.
Place grilled chicken, fruit, red onion, macadamias and feta or goat cheese on top of greens.
Gently toss salad (so not to crush berries) with quinoa.
Drizzle salad with Berry-Balsamic Vinaigrette or offer dressing on the side.
Serve salad immediately or cover and refrigerate (undressed) up to 1 day.
Grilled Chicken Salad with Berry-Balsamic Vinaigrette
And when I say, quick…I mean it! Try grilling your chicken with my super-easy apricot-lemon-Dijon chicken marinade or make it faster by picking up store-bought grilled chicken tenders. Just arrange these simple salad ingredients in a pretty bowl, toss with my Berry-Balsamic Vinaigrette and another MPM Dinner in a Flash is on the table! Oh…and what a lovely salad this would be if featured at a Mother’s Day, spring or summer luncheon!
Yield: about 4 servings
Ingredients
Chicken
- 1 pound chicken tenders or boneless chicken breast Timesaver try pre-cooked grilled chicken strips like Trader Joe’s
- Oil for grill
Marinade
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons apricot preserves
- 1 ½ tablespoons apple cider vinegar
- 1 ½ tablespoons lemon juice
Salad
- 1 cup cooked quinoa chilled (prepare according to package directions)
- About 6 cups mixed salad greens torn into pieces (see Notes)
- 1 cup mango chunks
- 1/2 cup blueberries
- ½ cup blackberries
- ½ cup raspberries
- 6 large strawberries sliced
- 1/3 cup red onion rings
- ½ cup toasted macadamia nuts
- 1/2 cup cubed feta or crumbled goat cheese
Instructions
- Make the Berry-Balsamic Vinaigrette.
Marinate and Grill the Chicken
- In a blender or mini food processor, blend all marinade ingredients well. (Or in a small bowl, whisk together all ingredients.) Pour into a 9 x 13-inch baking dish. Add chicken, tossing to coat. (If possible, refrigerate for 30 minutes to allow marinade flavors to penetrate, but no worries if time is short.)
- Lightly oil grill; heat to medium-high setting. Grill chicken for about 3 minutes on each side or until juices run clear with no pink color remaining. (170 degrees F)
- Remove chicken from grill; cut into chunks.
Assembly and Serving
- Wash and dry greens. (I like to use a salad spinner to remove most of the water, followed by blotting gently with a clean towel. Let any remaining moisture air dry.
- Arrange greens in a large decorative bowl.
- Place grilled chicken, fruit, red onion, macadamias and feta or goat cheese on top of greens.
- Gently toss salad (so not to crush berries) with quinoa.
- Drizzle salad with Berry-Balsamic Vinaigrette or serve dressing on the side.
- Serve salad immediately or cover and refrigerate (undressed) up to 1 day.
Notes
Notes
This light and fruity vinaigrette has just the right flavor balance of sweet vs. tart. Delicious over a simple salad of mixed greens or paired with a main course salad topped with grilled salmon.
Go crazy with greens! Mix it up by using a combination of seasonal colorful greens such as red and green romaine, baby spinach and kale, butter lettuce and endive.
Mix and match your cheeses and nuts! Create new favorite combos by choosing from Manchego, gorgonzola, fresh mozzarella, toasted pine nuts, pistachios, almonds, pecans and walnuts.
Not grilling season? No worries, as this chicken may also be pan-grilled on the stove or using a counter-top grill such as a George Forman.
Timesaver Tip! If you are short on time, try pre-cooked grilled chicken strips (like Trader Joe’s).
Feeding a crowd? This salad can easily be adapted to feed more people. Simply adjust the quantities of chicken, fruit, greens and dressing as needed.
If you like quick ‘n easy grilled chicken salads then do try:
Coming to the Blog: Welcome Autumn with Rustic Turkey-Vegetable Marinara
Ceeya next Time!
Hungry for More?
I invite you to visit my Recipe Collections where lots of goodies such as Back to School, Pudge-Busting Dishes, Pack ‘n Go Lunch Favorites, Favorite Poultry Dishes, Dinners in a Flash, Freezer-Friendly Meals, Favorite Crockpot Dishes, and Healthier Indulgences are awaiting your discovery!
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Linda Shapiro, Meal Planning Maven
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