Wednesday, August 21, 2013

Summer Berry Salad with Lime Chicken


Although the picture says enough, I suppose I can add a few words. I asked for this recipe from a former co-worker after having it at a potluck. I've added the chicken because I made it into a meal, but without the chicken it would be a great side. Either way, it's as delicious as it is pretty! The lime chicken is adapted from a recipe I found in the Good Housekeeping Step by Step Cookbook.

 1. For the chicken, take 2lbs of chicken breasts and soak them in 3T. of lime juice for a couple minutes. 

2. On a sheet of wax paper, mix 1/4c. flour, 3/4t. salt, and 1/2t. black pepper. Coat chicken with flour mixture and place into a greased baking dish. 

 3. Sprinkle 2T. of brown sugar over top of chicken breasts. 

 4. Add 1c. chicken broth to pan (or do it the lazy person's way and add 1c. water and a bullion cube). Bake for 35 minutes at 400F or until done. 

 5. Meanwhile, while your chicken is cooking, mix 1c. sliced strawberries, an 11oz. can of mandarin oranges (drained), and 1/2c. blueberries in a bowl.

 6. For dressing, combine 1/2c. olive oil, 1/2c. sugar, 1/3c. white vinegar, 1/4c. coarsely chopped onion, and 1/4t. salt in a blender or food processor. Blend until smooth. Add 1T. poppy seeds and blend for 2 more seconds. Keep refrigerated. Stays good for one week.

 7. You can assemble individual salads, or one big salad. For one big salad, the chicken (sliced or cubed), berries, and dressing would go over 10oz of spinach or mixed greens. The original recipe calls for spinach (and I prefer that), but I wanted to use up our mixed greens. If you are just making your own, you can decide the amounts of each you would like to add. 

linking up with All Things Pretty 
Summer Berry Salad with Lime Chicken

Chicken:
2lbs chicken breasts
3T. lime juice
1/4c. flour
3/4t. salt
1/2t. black pepper
2T. brown sugar
1c. chicken broth
1. Preheat oven to 400F. Grease baking pan with cooking spray. Soak chicken breasts in lime juice for a couple minutes.
2. Mix flour, salt, and pepper on wax paper. Coat chicken with flour mixture and place in baking pan. Sprinkle brown sugar over top and pour broth in pan. Cook 35 minutes or until done.

Dressing:
1/2c. olive oil
1/2c. sugar
1/3c. white vinegar
1/4c. chopped onion
1/4t. salt
1T. poppy seeds
Combine oil, sugar, vinegar, onion, and salt in blender or food processor. Blend until smooth. Add poppy seeds and blend for an additional 2 seconds.

Salad:
1 10oz. pkg prewashed spinach
1c. sliced strawberries
1/2c. fresh blueberries
1 11oz can of mandarin oranges, drained
Mix berries and mandarins together. Combine with spinach and chicken. Drizzle with dressing and toss. 

10 comments:

  1. This looks delicious! I love salads with fruit in them!
    Ginny

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  2. Yum! Salads with fruit are my fave. I really should make more salads!

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  3. Me too! I try to take advantage during the summer when berries are in season. It will be 'soup' season too soon!

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  4. I love salads during the summer! I feel like it gets too hot here some days to eat anything else!

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  5. We love it! It reminds me of the Panera summer salad, which I LOVE.

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  6. Omg- yum!

    http://chelseypatti.blogspot.com

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  7. I know, right!? I love all the colors of the fruit in it!

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  8. Very pretty! And lime and chicken is one of my favorite pairings. Pinning to my salad board. Thanks for sharing at All Things Pretty.

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  9. Thanks Kathy! This chicken is great on lots of different salads! I think next time I make it I want to use lime zest.

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