Chicken Berry Salad with Citrus Vinaigrette Recipe

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The Citrus Vinaigrette is a perfect foil for the chicken, berries and pecans in this main dish salad. Serve at a summer luncheon or pack the ingredients separately to bring to a picnic.
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  • Citrus Vinaigrette:
  • 1/3 cup olive oil
  • 1/3 cup orange juice
  • 1 tablespoon sugar
  • 1 teaspoon McCormick® Cinnamon, Ground
  • 1 teaspoon McCormick® Ginger, Ground
  • 1/8 teaspoon salt
  • 1 pound boneless skinless chicken breast halves
  • 1 package (6 ounces) baby spinach leaves
  • 1 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup sliced strawberries
  • 1/4 cup toasted pecan pieces
15 mins
15 mins
1. For the Vinaigrette, mix all ingredients in small bowl until well blended. Refrigerate 1/2 of the vinaigrette to use as dressing. Place chicken in large resealable plastic bag or glass dish. Add remaining vinaigrette; turn to coat well.

2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

3. Grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently. Cut chicken into thin slices.

4. Toss spinach, berries and pecans in large bowl. Divide among 4 plates. Arrange chicken over salad. Whisk reserved vinaigrette. Drizzle over salads.
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Nutrition (per serving)
Calories: 439 Calories
Fat: 27 Grams
Protein: 29 Grams
Cholesterol: 73 Milligrams
Carbohydrates: 20 Grams
Sodium: 208 Milligrams
Fiber: 5 Grams

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