Chicken Berry Salad Another Version Food

CHICKEN BERRY SALAD

Steps:

• In a large bowl, whisk the first six ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until juices run clear. Cut into strips., In a large bowl, combine the lettuces, blueberries, strawberries, cheese and walnuts. Add reserved marinade; toss to coat. Top with sliced chicken.

BERRY CHICKEN SALAD

Steps:

• Sprinkle chicken with salt and pepper. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°., In a large bowl, combine spinach, berries, cheese and pecans. Cut chicken into slices; add to salad. Drizzle with vinaigrette and toss lightly to coat. Serve immediately.

CHICKEN BERRY SALAD, ANOTHER VERSION

Steps:

• In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.
• In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.

LIME-BERRY CHICKEN SALAD

Steps:

• Toss chicken breasts, limeade, and pepper in a bowl. Cook the chicken breasts in a skillet until no longer pink in the center and the juices run clear, about 8 minutes. Remove skillet from the heat and set aside.
• Combine sugar, vinegar, salt, mustard, and onion in a blender. Process for about 20 seconds. With the blender on high speed, gradually add oil in a slow and steady stream. Stir in poppy seeds.
• Arrange spinach on 4 salad plates and top with strawberries, peas, pecans, and the cooked chicken. Serve with the poppy seed dressing.

CHICKEN BERRY SALAD

Steps:

• In small bowl, stir together orange, lime, and lemon juices, 1 tablespoon oil, basil, 1/2 teaspoon of the salt, and 1/4 teaspoon pepper. Place chicken in resealable plastic bag set in large bowl. Pour juice mixture over chicken; seal bag. Refrigerate 1 to 4 hours, turning bag occasionally.
• For dressing, in blender combine 1 cup of the blackberries, vinegar, sugar, mustard, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend until smooth. With blender running, slowly add 1/2 cup oil in thin steady stream until well combined. Transfer to serving container. Cover and refrigerate until serving time.
• Drain chicken, discarding marinade. For charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until done (170 degrees), turning once. (For gas grill, preheat grill. Reduce heat to medium. Add chicken to grill rack. Cover and grill as above.).
• Slice chicken. Divide greens among 4 serving plates. Top with chicken, pears, and remaining 2 cups berries. Top each with some of the dressing and feta cheese. Pass remaining dressing.

STUFFED CHICKEN THIGHS (ANOTHER VERSION)

Steps:

• Rinse and pat dry chicken.
• Combine the chorizo and parsley.
• Stuff the thighs with equal portions of mixture. Fold thighs around stuffing. Secure with toothpicks or kitchen string.
• Dredge in 2 T. of the flour.
• Shake off excess.
• Melt butter in a large skillet on med-high heat.
• Add chicken and saute' until golden brown on all sides. Remove chicken and set aside.
• Add onion and garlic to skillet. Cook until onion is soft.
• Add remaining flour to skillet. Cook over medium heat, stirring until mixture is light brown and smooth.
• Gradually stir in the juice from the tomatoes and water.
• Cook until mixture has thickened.
• Add tomatoes and green pepper to skillet.
• Top with the chicken thighs.
• Simmer, covered, for 30 minutes.
• Uncover, discard toothpicks or kithen string. (Needlenose pliers work great to remove toothpicks. Have a pair just for work in the kitchen).
• Top each chicken thigh with a slice of swiss cheese. Let simmer, uncovered, for another 10 minutes, or so, to let cheese melt.
• Yummy served over rice or noodles.

CHICKEN-BERRY SALAD

Steps:

• Toss greens with all remaining ingredients except dressing in large bowl.
• Add dressing just before serving; mix lightly.

MIXED BERRY SALAD

Steps:

• In medium bowl, whisk together sugar and liqueur. Gently fold in strawberries, raspberries, blackberries, blueberries, and mint. Serve immediately (or cover and refrigerate for up to 4 hours).

BERRY CHICKEN SALAD FOR TWO

Steps:

• Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear., In a large bowl, combine the spinach, raspberries, strawberries, cheese and pecans. Divide among two serving plates. Slice chicken and arrange over spinach mixture; drizzle with vinaigrette.