Week 16: Recipe #4--Grilled Chicken & Berry Salad

I found this on a blog I follow called Our Best Bites (see link below).  It looks so tasty and summer-y; I can't wait to try it!  I would serve this with some yummy bread.  Makes 4 main dish servings or 8 side dish servings.

Photo from ourbestbites.com

You'll Need:

• 1/2 head romaine lettuce, washed and chopped into bite-sized pieces
• 6-8 oz. baby spinach
• 12-16 oz. chicken, marinated in Italian dressing, grilled, and sliced
• 8 oz. strawberries, sliced
• 8 oz. blueberries
• 4 oz. crumbled feta cheese, or fresh parmesan cheese
• 1 c. sliced almonds, toasted
• berry poppy seed dressing (recipe below)

Preparation:

1. Toss all ingredients in a large serving bowl and add dressing to taste.  Pretty simple!

Berry Poppy Seed Dressing:

• 1/2 c. white wine vinegar
• 1/2 c. honey (or sugar)
• 1-2 cloves garlic
• 1 Tblsp. grated onion
• 1 tsp. kosher or other coarse salt
• about 10 cracks of freshly ground black pepper
• 1 c. raspberries, blackberries, or strawberries
• 2/3 c. canola oil
• 1 1/2 tsp. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender.  Blend until smooth and then, with the blender running, add the oil in a steady stream.  Turn off the blender and whisk in the poppy seeds.  If possible, refrigerate for at least an hour before serving.

Recipe and link:  http://www.ourbestbites.com/2011/06/grilled-chicken-berry-salad/