Berry Chicken Salad For Two 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:

• Fill a large saucepan with water and bring to the boil. Using a slotted spoon, gently lower the eggs into the water. Cover and simmer for 10 minutes. Drain the eggs and run under cold water until completely cooled. Peel the eggs and chop them.
• Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
• Whisk the mayonnaise, buttermilk, sour cream and Worcestershire sauce in a large bowl. Stir in the blue cheese and chives, reserving some of the chives for garnish, then season with salt and pepper. Add the chicken, tomatoes, scallions, avocado, bacon, hard-boiled eggs and parsley, reserving some bacon, egg and parsley for the salad platter garnish, and toss to coat completely. Taste and add more salt and pepper, if needed. Refrigerate for at least 30 minutes and up to overnight.
• To serve as a salad: Lay the chicken salad on a bed of greens. Garnish with some of the egg, bacon, chives and parsley.
• To serve as a sandwich: Lay the chicken salad between slices of sourdough bread.

Steps:

• In large bowl, toss all ingredients.

Steps:

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

Steps:

• Mix strawberries, blueberries, blackberries, and raspberries together in a bowl. Sprinkle with sugar.

Steps:

• 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, peas, and pecans. Pour in the prepared dressing, and toss to coat.

Steps:

• Pour 3 oz. blackberry vinaigrette over chicken breast and coat well. Let stand covered in refrigerator for AT LEAST 24 hours, no more that 48 hours.
• OK, for the salad, on a hot, well seasoned char-grill, grill the marinated chicken breast and portabella as you would. Careful when turning, the marinade (dressing) has a high sugar content and will stick to the grill if not careful, but, this also caramelizes nicely for a delicious flavor. The portabella cap will only take half as long to cook as the chicken breast.
• Set cooked chicken breast and mushroom aside on a cutting board to use in a moment.
• The salad?: Put the mixed greens in a bowl along with tomatoes and carrots. Pour the 2 oz. of blackberry vinaigrette over the salad mix and toss until evenly coated. On your favorite large salad plate, place the tossed salad.
• Now, slice the chicken and portabella on the bias into 5 strips. Garnish the top of your salad with them as you would be looking at fan blades.
• On top of the center of the salad crumble the Roquefort cheese. Scatter the pecans and croutons over the salad and serve immediately.
• Be ready for compliments!

Steps:

• Cook and stir chicken in 2 Tbsp. dressing in medium nonstick skillet on medium heat 8 min. or until chicken is done.
• Toss greens with berries, nuts, pepper, chicken and remaining dressing.