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.
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