Field Berry Salad Recipe
Mixed greens, strawberries, dried cherries, mandarin oranges and walnuts topped with grilled chicken, served with raspberry vinaigrette
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Ingredients
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Salad
Raspberry Vinaigrette
Chicken Marinade (optional)
Method
Chicken
Marinate
If using marinade, whisk together 1 tablespoon olive oil, minced garlic, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Place 2 chicken breasts in a shallow dish or resealable bag, add marinade, coat evenly and refrigerate 15–30 minutes (or up to 2 hours).
Season
Remove chicken from fridge 10 minutes before grilling. Pat dry and season both sides with 1/2 teaspoon coarse salt and 1/4 teaspoon freshly ground black pepper (these amounts are included in the Salad ingredients section).
Grill
Preheat grill or grill pan over medium-high heat. Oil grates or pan lightly. Grill chicken 5–7 minutes per side, until internal temperature reaches 74°C (165°F) and juices run clear. Rest chicken on a cutting board 5 minutes, then slice thinly across the grain.
Raspberry Vinaigrette
Place 3/4 cup raspberries, 2 tablespoons red wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a blender or food processor.
Pulse to break down the raspberries, then with the blender running slowly stream in 1/3 cup extra-virgin olive oil until the dressing emulsifies and thickens. Taste and adjust seasoning. If the vinaigrette is too thick, add up to 2 tablespoons water, 1 tablespoon at a time, until desired consistency is reached.
Strain the dressing through a fine-mesh sieve into a bowl if you prefer a smooth vinaigrette; otherwise keep the seeds for a rustic dressing. Refrigerate until ready to use; shake or whisk before serving.
Salad Assembly
In a large bowl, combine 6 cups mixed salad greens, 1 cup quartered strawberries, 1 cup dried cherries and 1 cup drained mandarin orange segments. Toss gently to mix.
Add the toasted, chopped walnuts (1/2 cup) and toss lightly to distribute.
Arrange the sliced grilled chicken over the top of the salad.
Drizzle the raspberry vinaigrette over the salad just before serving. Start with about 3–4 tablespoons dressing and add more to taste. Toss gently to coat or serve with dressing on the side.
Serve immediately, dividing into 4 portions.