By Eileen Latimore
Grilled Chicken & Berry Salad
5 steps
Prep:15minCook:10min
Dressing is good but prefer the apple cider cinnamon dressing
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
½ teaspoon dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cinnamon
Updated at: Thu, 17 Aug 2023 03:52:51 GMT
Nutrition balance score
Good
Glycemic Index
36
Low
Glycemic Load
10
Low
Nutrition per serving
Calories678.1 kcal (34%)
Total Fat45.1 g (64%)
Carbs26.8 g (10%)
Sugars15.2 g (17%)
Protein44.1 g (88%)
Sodium1164.8 mg (58%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsfresh rosemary
finely chopped
2limes
for zest/juice
¼ cupshelled pistachios
coarsely chopped
1 teaspoonshallot
coarsely chopped
12 ozqueso fresco cheese
chunk
2 teaspoonsminced garlic
1 teaspoonkosher salt
divided
½ teaspoonpepper
divided
5 tablespoonsolive oil
divided
4chicken cutlets
1 teaspoondark cocoa powder
1 tablespoonbalsamic vinegar
3 cupsfresh berries
blueberries, blackberries, raspberries, and/or strawberries
5 ozbaby salad greens
Instructions
Step 1
Place in bag: rosemary, zest, juice, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon oil; shake to combine. Add chicken to bag and knead to coat. Let stand 15 minutes (or up to 1 hour) to marinate.
Step 2
Place cocoa, shallots, vinegar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl; whisk in 3 tablespoons oil until blended.
Step 3
Coat cheese with remaining 1 tablespoon oil. Place on grill; grill 20–30 seconds on each side or until browned and beginning to melt. Remove from grill.
Step 4
Place chicken on grill; grill 2–3 minutes on each side or until chicken is 165°F and golden. Remove chicken from grill; let stand 5 minutes.
Step 5
Add berries and greens to vinaigrette; toss to coat. Cut cheese into small cubes and slice chicken thinly. Top salad with pistachios, cheese, and chicken; serve
