Divide spring mix among four large dinner plates. Top with chicken breasts, blueberries, blackberries, raspberries, and cucumbers. Sprinkle with caramelized pecans and feta cheese. Drizzle with dressing, if desired.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Summer means fresh berries, so you have to try this triple-berry chicken salad topped with caramelized pecans and raspberry vinaigrette.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. Hy-Vee spring mix | ||
| 2 (8-oz. each) Hy-Vee boneless skinless chicken breasts, grilled and sliced | ||
| ½ c. blueberries | ||
| ½ c. blackberries | ||
| ½ c. raspberries | ||
| ½ c. cucumbers, sliced | ||
| ¼ c. caramelized pecans | ||
| ½ c. Soiree traditional crumbled feta cheese | ||
| Hy-Vee raspberry vinaigrette dressing |
Things To Grab
- 4 large dinner plates
Directions
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 95mg
- Sodium: 1220mg
- Total Carbohydrates: 14g
- Protein: 29g
Daily Values
0%
Iron 15%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 2%