Saturday, August 6, 2011

Chicken & Berry Summer Salad with Strawberry Vinaigrette

This is surprisingly tangy and more flavor than you'd expect in a salad! Here's the steps to making it:

2 Chicken Breasts
Italian Dressing/Poppyseed dressing (or you could sub 1 TBSP honey)
Spring Mix Salad
Cinnamon Toasted Almonds
Strawberry Vinaigrette (see below)

Marinate chicken in about 1/2 cup of Italian dressing with a few TBSPs of poppyseed dressing (or honey if you'd rather). This makes a tangy but slightly sweet marinade. Grill 7 minutes on each side on medium high and remove. Put in a ceramic plate tented with foil, this will cook the inside if it wasn't fully cooked and lock in the juices.

Prepare Vinaigrette:
1/2 cup cider vinegar
1/2 cup honey
1/2-1 clove garlic
1 tsp. salt
1/4 tsp. pepper
1 cup strawberries

Throw all ingredients in a blender and blend until smooth. While blending add 1/2 cup oil.
Then remove from blender and stir in 1 1/2 tsp. poppyseeds

This is crazy tangy stuff, apply in small amounts and add as your taste buds desire.

Plate spring mix and top with sliced strawberries and blueberries. Add the cinnamon almonds crushed coarsely. Slice your chicken in bite sized slices and add to salad. Add vinaigrette in small amounts until it suits your taste.
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