Posted by: marthabernie | May 12, 2014

BERRY CHICKEN SALAD

Years ago I worked across the street from the old Bullocks Wilshire Building.  It’s an art decor period structure which housed the department store until it was sold in the 80’s.  It now houses Southwestern Law School.  However, back when I worked across the street, the department store was still going strong and one of the loveliest parts of the store was the restaurant.  It had been in its heyday when ladies wore hats and gloves to go shopping and then stopped into the restaurant for lunch.  Lovely women modeled the latest fashions while luncheon was served.  It was in the restaurant at Bullocks Wilshire that I first ate chicken salad with fruit in it.  Their recipe included almonds and grapes, and  have never been the same.  I rarely make chicken salad these days without adding some sort of fruit.  Here is a great recipe that includes summer berries.  Not exactly the usual chicken salad with mayo or yogurt, but the flavors are similar.

BERRY CHICKEN SALAD

4 boneless skinless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon pepper

1 pkg (6 oz) fresh baby spinach

1 cup fresh raspberries

1 cup halved fresh strawberries

2/3 cup crumbled feta cheese

3 tablespoons chopped pecans, toasted

1/4 cup fat free raspberry vinaigrette

Sprinkle chicken with salt and pepper.  Grill chicken, covered, over medium heat or broil 4 inches from heat bout 6 minutes per side or until thermometer reads 165 degrees.  In a large bowl, combine spinach, berries, cheese and pecans.  Cut chicken into slices, add to salad.  Drizzle with vinaigrette and toss lightly to coat.  Serve immediately while chicken is still a little warm.


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