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Berry Salad with Grilled Chicken

Berry Salad with Grilled Chicken

Course Main Course, Salad

Ingredients
  

Salad:

  • 2 teaspoons Caraluzzi’s
  • olive oil
  • 4 thin boneless
  • skinless Pure Poultry
  • Chicken Breasts
  • Salt and pepper to taste
  • 1 11oz package Olivia’s
  • Organics Spring Mix (or
  • your favorite organic
  • salad)
  • ½ of a small red onion
  • – sliced very thin
  • 1/4 cup fresh organic
  • blueberries
  • 1/4 cup fresh organic
  • raspberries

Dressing:

  • 1 6oz container fresh
  • organic raspberries
  • 1/2 cup pomegranate
  • balsamic vinegar (can
  • use regular balsamic
  • vinegar)
  • 2 tablespoons organic
  • honey
  • 1/4 cup Carauzzi’s extra
  • virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • Heat olive oil in a large sauté pan. Season chicken breasts with salt and pepper on both sides. Cook chicken for 3 to 4 minutes on each side, until fully cooked. Set aside.
  • To make the dressing, add to a blender the 6oz container of raspberries, balsamic vinegar, honey, salt and pepper and blend until smooth. Slowly drizzle the extra virgin olive oil into the blender on low speed until emulsified. Extra dressing will keep for 2 weeks in the refrigerator.
  • Arrange the salad greens on a platter or individual plates, top the greens with berries and onion. Serve the chicken on top of the salad and drizzle all with the fresh raspberry vinaigrette.