Chicken Berry Salad with Citrus Vinaigrette

(Via McCormicks) 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.

Makes 4 servings.
Prep Time: 15 minutes
Refrigerate Time: 30 minutes
Cook Time: 15 minutes

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

Salad:

• 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

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.

NUTRITION INFORMATION

Calories: 439
Fat: 27 g
Carbohydrates: 20 g
Cholesterol: 73 mg
Sodium: 208 mg
Fiber: 5 g
Protein: 29 g