Name: Berry Chicken Salad With Honey Balsamic Dressing
Prep time: 15 min
Yield: Serves 4
Ingredients: 3 tablespoons balsamic vinegar; 2 tablespoons honey; 1 tablespoon Dijon mustard; ¼ cup olive oil; ¼ teaspoon coarse salt; ¼ teaspoon freshly ground black pepper; 4–6 cups spring mix; 4 (4- to 6-ounce) cooked boneless skinless chicken breasts, cooled and sliced; 2–3 cups fresh berries (strawberries, blackberries, blueberries); 1 medium ripe avocado, peeled and sliced; ½ cup cooked quinoa, cooled; Pinch of coarse salt and freshly ground black pepper, if desired; Handful chopped walnuts or almonds and feta, goat or Parmesan cheese, if desired

Seared chicken breast on a bed of spring greens with mixed fresh berries, avocado and quinoa, dressed with a light honey balsamic dressing.

Instructions

In a small measuring cup or bowl, whisk together dressing ingredients. Taste and adjust seasoning, if necessary.
Arrange spring mix in bowls. Distribute chicken breasts, berries, avocado and quinoa on each salad. Sprinkle lightly with salt and freshly ground black pepper, if desired. Top with nuts and cheese, if desired.
Just before serving, drizzle dressing on salad. Store leftover salad and dressing in separate containers in the refrigerator.

Recipe Notes:

Cooking Tip: Cook the chicken breast in advance to make weeknight salad assembly quick and simple.

Omnivorous or Flexitarian
Low Carb
Diabetic

Berry Chicken Salad With Honey Balsamic Dressing

Instructions

Recipe Notes:

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