Spring Chicken Salad with Mixed Berries

Spring Chicken Salad with Mixed Berries
Spring mix

1 container fresh blackberries

1 container fresh strawberries, sliced

1 can mandarin oranges, drained

Candied almonds

½ c slivered almonds or pecans

2 T butter

¼ c sugar

Melt butter in saucepan. Add sugar and nuts. Allow nuts to toast and brown together with butter and sugar. Remove from pan and allow to cool on plate.

Chicken-you can use leftover chicken, pre-cooked purchased chicken or make Panko Parmesan Crusted Chicken

Panko Parmesan Crusted Chicken
2 chicken breasts or 6-8 chicken tenders

2 eggs beaten or 2 egg whites

1 T Dijon mustard

1 c panko bread crumbs

1 c shredded Parmesan fresh or canned

Salt and pepper

Melted butter

Season chicken with salt and pepper. Dip in beaten eggs mixed with mustard. Roll in bread crumb and cheese mixture. Place on a greased cookie sheet or baking stone and bake at 500 for 10 minutes. If using a cookie sheet turn chicken at 5 minutes. Slice and serve.

Balsamic Vinaigrette
1 c olive oil

½ c balsamic vinegar or red wine vinegar

1 t to 1 T Dijon mustard

5 cloves garlic, minced

2 T Italian seasoning

Salt and pepper to taste

To assemble salad:

Layer spring mix, then arrange berries, oranges, chicken and nuts. Drizzle with dressing before serving. Serve with a loaf of rustic bread.

Add comment