Berry Crunchy Grilled Chicken Salad
Servings and Ingredients
|4||(4 oz each) Hy-Vee Cool Chicken boneless, skinless chicken breasts|
|½ c.||plus 2 tbsp extra-virgin olive oil, divided|
|Kosher salt and freshly ground black pepper, to taste|
|2 tbsp.||Chinese five spice powder|
|2 tbsp.||Dijon mustard|
|2 tbsp.||dry sherry or dry vermouth|
|2 tbsp.||pomegranate red wine vinegar|
|6 c.||fresh spinach leaves|
|1 c.||fresh blueberries, divided|
|1||avocado, skinned, pitted and sliced*|
|4 oz.||feta, crumbled, divided (do not use pre-crumbled feta)|
|4 tbsp.||unsalted or lightly salted roasted pistachios, divided|
- To prepare chicken, drizzle chicken breasts with 2 tablespoons olive oil. Season both sides with salt, pepper and Chinese five spice powder. Preheat indoor grill pan. Grill chicken on both sides, rotating halfway through each side to get grill marks, until internal temperature reaches 160 degrees, about 8 minutes per side. Slice.
- Meanwhile, to make salad dressing, combine remaining 1/2 cup olive oil with honey, mustard, sherry, vinegar and a pinch of salt and pepper in a bowl or jar with a tightly-fitting lid. Seal and shake vigorously to combine.
- Toss spinach leaves with dressing using enough to lightly coat the spinach. Divide spinach evenly among four plates. Garnish each salad with 1/4 cup blueberries, 1/4 avocado slices, 1 ounce feta, 1 tablespoon pistachios and one sliced chicken breast.
- *To prepare avocado, insert knife into avocado until it hits the pit. Roll the knife around the pit and twist two halves of avocado apart. Carefully whack knife blade into pit and firmly twist the knife to loosen and remove the pit. Using a butter knife, slice avocado flesh inside of peel and use a tablespoon to scoop out slices.
560 Calories per serving
Amounts Per Serving
- Total Fat: 40g
- Cholesterol: 80mg
- Sodium: 570mg
- Total Carbohydrates: 25g
- Protein: 34g
Vitamin A 30%
Vitamin C 25%