Blackberry Chicken Salad Recipes
BLACKBERRY CHICKEN SALAD
This recipe will be the talk of your table!! You can also omit the chicken and serve as a neat appetizer salad. This recipe is for a single salad but I've made it for groups of 50+ on a large platter. The Recipe #248490 is available here on RecipeZaar.
Provided by JoJos Chef
Categories Chicken Breast
Time P1DT15m
Yield 1 salad, 1 serving(s)
Number Of Ingredients 10
Steps:
- Pour 3 oz. blackberry vinaigrette over chicken breast and coat well. Let stand covered in refrigerator for AT LEAST 24 hours, no more that 48 hours.
- OK, for the salad, on a hot, well seasoned char-grill, grill the marinated chicken breast and portabella as you would. Careful when turning, the marinade (dressing) has a high sugar content and will stick to the grill if not careful, but, this also caramelizes nicely for a delicious flavor. The portabella cap will only take half as long to cook as the chicken breast.
- Set cooked chicken breast and mushroom aside on a cutting board to use in a moment.
- The salad?: Put the mixed greens in a bowl along with tomatoes and carrots. Pour the 2 oz. of blackberry vinaigrette over the salad mix and toss until evenly coated. On your favorite large salad plate, place the tossed salad.
- Now, slice the chicken and portabella on the bias into 5 strips. Garnish the top of your salad with them as you would be looking at fan blades.
- On top of the center of the salad crumble the Roquefort cheese. Scatter the pecans and croutons over the salad and serve immediately.
- Be ready for compliments!
Nutrition Facts : Calories 673.1, Fat 23.6, SaturatedFat 12.4, Cholesterol 149.7, Sodium 1563.3, Carbohydrate 52.5, Fiber 5.7, Sugar 4.3, Protein 61.2
GRILLED CHICKEN & BLACKBERRY SALAD
This fresh spinach salad is topped with tasty blackberries and grilled chicken. Local ingredients add a unique twist to surprise the taste buds. Tip: Marinate the chicken breast strips with the next 6 ingredients for 1 hour in the fridge or overnight.
Provided by FitKimTV
Categories < 15 Mins
Time 13m
Yield 1 salad, 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice thawed chicken breasts into 1/2" strips and place in a bowl. Top with olive oil, the juice of 1/2 a lemon, black pepper, sea salt, rosemary and basil. Marinate in the refridgerator for at least one hour or overnight.
- Place spinach leaves in a large salad bowl and squeeze remaining lemon juice over the leaves. Add chopped tomatoes, blackberries and slivered almonds to the salad greens. Toss gently.
- Heat pan on medium heat for 1 minute. Pour coconut oil in pan and then place the chicken strips in the pan. Grill each side 3-4 minutes or until cooked thoroughly.
- Place grilled chicken strips over the spinach salad and serve. Enjoy!
Nutrition Facts : Calories 274, Fat 17.5, SaturatedFat 5.7, Cholesterol 46.4, Sodium 396.8, Carbohydrate 11.9, Fiber 5.8, Sugar 4.3, Protein 20.2
BLACKBERRY CHICKEN
My family loves this chicken dish in summer and winter. We all go blackberry picking together, and I freeze some of the berries left over from our jams and pies so we can enjoy this chicken all year long. -Laura Van Ness, Clearlake Oaks, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin., Place chicken in an 11x7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika. , Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm. , Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries.
Nutrition Facts : Calories 192 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 315mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
BLUEBERRY CHICKEN SALAD
On weekday mornings, I whip up this fun chicken and blueberry combination in minutes to take for lunch. It also works as a nice light salad for a summer supper, and it's a cinch to double it for a shower or potluck. -Kari Caven, Coeur d'Alene, ID
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Set aside a few blueberries for topping salad. In a large bowl, combine chicken, celery, red pepper, green onions and remaining blueberries. In a small bowl, mix yogurt, mayonnaise and salt. Add to chicken mixture; gently toss to coat. , Refrigerate until serving. If desired, serve over lettuce. Top with reserved blueberries.
Nutrition Facts : Calories 277 calories, Fat 11g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 441mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
BLACKBERRY SPINACH SALAD
This is an excellent brunch salad that's very easy to throw together. This tastes great without a dressing, but some people like a bacon dressing or a nice balsamic vinegar.
Provided by Karyn Ulriksen
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 7.1 g, Cholesterol 18.9 mg, Fat 7.3 g, Fiber 2.8 g, Protein 4.8 g, SaturatedFat 3.4 g, Sodium 250.3 mg, Sugar 2.7 g
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