Hearty Rye Berry Salad With Shredded Chicken Recipes

CHICKEN BERRY SALAD

Steps:

• In a large bowl, whisk the first six ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until juices run clear. Cut into strips., In a large bowl, combine the lettuces, blueberries, strawberries, cheese and walnuts. Add reserved marinade; toss to coat. Top with sliced chicken.

HEARTY RYE BERRY SALAD WITH SHREDDED CHICKEN

Steps:

• Place rye berries and 2 1/2 cups water in a medium saucepan and bring to a boil.
• Reduce heat to low, cover and simmer about 1 hour or until tender.
• Drain well.
• Place drained rye berries in a large bowl.
• Add chicken, spinach, cranberries, goat cheese, pecans and salt and toss until evenly blended. Serve warm.

SHREDDED CHICKEN SALAD

Steps:

• In a large salad bowl, toss the chicken, lettuce, carrots, cucumber, green onion and bean sprouts. Refrigerate. In a small bowl, combine dressing ingredients. Refrigerate. Just before serving, pour dressing over salad and toss gently.