Berry Chicken Salad with Blueberry VinaigretteSunday, March 24, 2013
From our skinny table to yours ...
Is there any better feeling than a big salad for dinner? We LOVE to have a salad for dinner a couple times a week. It's the perfect light, satisfying meal and packed with nutrient dense fruits & veggies. Plus, you get so much food for the calories!
Our secret to the perfect skinny salad? A good salad consists of dark greens, fruit, nuts (instead of croutons), part-skim cheese and lean protein. This is our go-to recipe creator but it can be changed out a hundred different ways!
With springtime all about fresh berries, tonight's delicious combination includes spring mix greens, strawberries & blueberries, toasted pecans, part-skim mozzarella cheese and lean chicken breast.
Nutrition Facts Per Serving (including dressing!)
Fat: 25.1 grams
Carbs: 20.4 grams
Dietary Fiber: 4.3 grams
Protein: 43.8 grams
1 pound thinly sliced chicken breast
1 tsp extra virgin olive oil
1 family size package of spring mix lettuce (12 oz)
1 lb. package strawberries sliced
1 cup blueberries
1/2 cup toasted pecans
1/4 cup part-skim mozzarella cheese
1/4 cup blueberries
1/4 cup white balsamic vinegar
1/4 cup extra virgin olive oil
1 tbsp fresh lemon juice
1/2 tsp brown sugar
1 garlic clove
Salt & pepper
Let's get cooking!
1. Heat grill pan to medium high heat and add one tsp of olive oil. Season chicken with salt & pepper and cook for 4-5 minutes on each side until cooked through. Slice on an angle.
2. To make dressing, add blueberries, vinegar, olive oil, lemon juice, brown sugar and garlic to blender. Pulse to combine. Season with salt & pepper.
3. Heat sauté pan to medium heat and gently toast pecans for 2 minutes until fragrant.
4. Plate up lettuce, fresh berries, mozzarella cheese, pecans and top with chicken. Serve with 1/4 of your dressing on the side.
Makes 4 healthy portions!