Grilled Chicken Berry Spinach Salad from @chefsoutherntemp

Yield 6

Author Chef Mark Phillips @chefsoutherntemp

Prep time

15 Min

Cook time

15 Min

Total time

30 Min

Grilled Chicken Berry Spinach Salad

The sweet tartness of fresh summer berries pair beautifully with Springer Mountain Farms Fully Cooked Breast Strips and the reduced Honey Balsamic Dressing

Ingredients

Honey Balsamic Dressing

1 cup balsamic vinegar
1/4 cup honey (or brown sugar)

Salad

6 oz fresh baby spinach
1 bag Fully Cooked Springer Mountain Farms Grilled Chicken Breast Strips
2 cups fresh blueberries
1 cup fresh raspberries
½ cup mandarin oranges (fresh or canned will work)
⅓ cup blue cheese, crumbled
1 cup toasted pecans (chop some of them)

Instructions

Dressing

In a small saucepan, heat balsamic vinegar and honey over medium heat.
Bring to a gentle boil, reduce heat to simmer and cook, stirring, until the mixture thickens and reduces by about half (about 10 or so minutes).
Remove from heat and pour the balsamic glaze into a heat-proof bowl to cool off. (The glaze will get thicker as it cools off.)
Consistency should be thick enough to coat the back of the spoon but should not be overly thick.

Assembling Salad

For the best presentation, divide the spinach into individual, large salad bowls.*
Top each individual bowl with the rest of the salad ingredients.
Drizzle with the salad dressing.

Notes

*To dress the salad before serving, combine all of the salad ingredients in a large bowl, except the pecans. Toss to combine. Divide the salad into individual serving bowls. Top each serving bowl with whole and chopped toasted pecans. Drizzle the top of the salad in each bowl with salad dressing.