Grilled Chicken Salad with Berry-Balsamic Vinaigrette
Bursting with an incredible array of colors and flavors, you would expect I created this chicken salad in the height of summer when these gorgeous fruits are most bountiful, right? Hardly! LOL. You see, living in Florida, our “beauties” are in their prime smack in the midst of winter when Northerners are shivering with nary a fresh berry or any local salad greens are in sight. So I held on tightly to this delightful chicken salad recipe, waiting until the most sweltering of 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 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
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
Make Ahead and Storage Tips: Salad may be assembled up to 1 day head. Cover and refrigerate. Toss with dressing prior to serving. Salad is best enjoyed that day. Chicken may be marinated up to 1 day before grilling. Cover and refrigerate.