| | Directions | 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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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | 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 |
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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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