Summer Berry Grilled Chicken Salad

Summer berry chicken salad

Keep adding Vitamin C to your meal plans with this tasty, summer-inspired Summer Berry Grilled Chicken Salad that is high in Vitamin C and bursting with color. Overflowing with juicy oranges, fresh strawberries, plump blueberries, and ruby raspberries, this gluten-free salad is sure to become a family favorite. Not only are these foods some of our all-time favorites, each one brings some natural-occurring Vitamin C doses to the table.

 

Check out their nutrient rankings

  • Strawberries contain 98mg of Vitamin C per cup (108% DV)
  • Oranges contain 96mg of Vitamin C per cup (106% DV)
  • Raspberries contain 32.2mg of Vitamin C per cup (36% DV)
  • Blueberries contain 14.4mg of Vitamin C per cup (16% DV)

 

The best part about this salad is — beyond chopping everything up — it’s fairly easy to throw together! So add these fresh produce items to your weekly shopping list and pack your cart full of produce. You can give your body a boost in Vitamin C levels naturally. 

 

 

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Summer berry chicken salad

Summer Berry Grilled Chicken Salad


Ingredients

Scale
  • 2 small chicken breasts
  • 2 romaine hearts, chopped finely
  • 6 large strawberries, hulled and diced
  • 3 oz raspberries
  • ¼ c orange slices
  • ¼ c blueberries
  • ½ c blue cheese crumbles (optional)
  • ¼ c pecans, chopped

 

Red Berry Vinaigrette Ingredients

  • Remaining raspberries (around 3 oz)
  • 4 large strawberries, hulled and roughly chopped
  • ¼ c red wine vinegar
  • 3 ½ Tbsp honey
  • 1 tsp herbs de Provence
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¾ c canola oil

 


Instructions

  1. Heat a medium-sized skillet on high heat for about 2-3 minutes. 
  2. Lower the heat to medium-high and coat the pan with 1Tbsp oil.
  3. Add the chicken breasts to the pan and cook for 5-6 minutes on the first side without moving. 
  4. Flip the chicken breasts with tongs or a fork and cook the remaining side for 5-6 minutes.
  5. Remove pan from heat and allow chicken to rest in the pan for about 5 minutes before slicing into 1-inch strips. 
  6. Layer bowl with greens, chicken, strawberries, raspberries, blueberries, oranges, blue cheese (leave out for dairy-free option) and pecans.

 

Dressing Instructions

  1. Add the raspberries, strawberries and red wine vinegar in a food processor.
  2. Mix until it becomes a smooth and liquid puree.
  3. Strain the mixture into a clean bowl to remove the seeds (around ¾ cup).
  4. Clean out your processor.
  5. Add mixture back into food processor along with the honey, herbs de Provence, salt and black pepper.
  6. Process mixture until well combined.
  7. With processor running, drizzle in the oil and mix until well blended.
  8. Use immediately or refrigerate (covered) for up to 24 hours.
  9. Drizzle with red berry vinegarette dressing (recipe below) and enjoy!

 

 

 

 

 

 

 

 

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