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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
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We love this salad any time of year, but especially in summer when blueberries and strawberries are in season. Ingredients:
1/2 cup sugar |
1/2 cup red wine vinegar |
1/2 cup olive oil |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 pounds boneless skinless chicken breasts |
6 cups torn romaine |
6 cups torn red leaf lettuce |
1 pint fresh blueberries |
1 pint fresh strawberries, sliced |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1 cup chopped walnuts |
Directions:
1. 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.
2. 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.
3. In a large bowl, combine the lettuces, blueberries, strawberries, cheese and walnuts. Add reserved marinade; toss to coat. Top with sliced chicken. Yield: 9 servings.
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