Spring Berry Salad with Grilled Chicken
Get in the mood for spring by eating Raised on Olive Oil’s Spring Berry Salad with Grilled Chicken. The acids in the berries are perfectly balanced with the crumbled goat cheese when enjoying this salad. Raised on Olive Oil’s cherry balsamic vinaigrette makes your taste buds jump with excitement! Try this dish and enjoy any springtime events that may come your way.
Cooking Time: 1 hour
Servings: 6 servings
Ingredients
Salad
3 ½ oz. Arugula
10 oz. (2 bags) Mixed Baby Greens
2 cups Fresh Strawberries, hulled and cut into quarters
1 ½ cups Fresh Blueberries
1 cup Roasted Almonds or Walnuts
5 oz. Chevre Goat Cheese, crumbled
1 recipe Fabulous Grilled Chicken
Cherry Balsamic Vinaigrette
¼ cup Balsamic Glaze
¼ cup Sugar
½ cup Cherry Preserves (Bonne Maman)
¼ cup Red Wine Vinegar
1 cup Canola Oil
½ tsp. Granulated Garlic
1 tsp. Salt
¼ tsp. Black Pepper
Instructions
For the cherry balsamic vinaigrette, add all ingredients except canola oil to a blender. With the blender running slowly, drizzle canola oil in a steady stream. This will create a smooth emulsified vinaigrette. This vinaigrette may be kept refrigerated for up to 5 days.
In a large salad bowl add arugula, mixed baby greens, grilled chicken, half the berries and half the nuts. Just before serving, drizzle 1 cup of vinaigrette and gently toss. Top the salad with remaining berries, nuts and goat cheese. Serve with additional vinaigrette on the side.
Note: Balsamic glaze can be purchased in most grocery stores and is a reduction of balsamic vinegar. The vinaigrette may be frozen for up to 6 months.