Grilled Chicken with Berries, Baby Spinach and Radish
6 cups baby spinach leaves
1 cup California Giant Strawberries, sliced
¼ cup California Giant Blueberries
¼ cup California Giant Blackberries
½ cup radishes, thinly sliced
¼ cup shallots, thinly sliced
2 boneless, skinless chicken breasts, grilled and sliced
1 teaspoon dijon mustard
1 tablespoon raspberry vinegar
½ teaspoon honey
2 teaspoons finely chopped parsley
salt and pepper to taste
¼ cup extra virgin olive oil
1. Add spinach, berries, radishes, and shallots to a bowl. Toss lightly.
2. Pound chicken breasts to an even thickness. Grill chicken breasts over medium high fire for 3-5 minutes on each side or until a thermometer reaches 160˚F. Remove chicken and allow to rest for 10 minutes before slicing.
3. Add mustard, vinegar, honey, parsley, salt, and pepper to a bowl. Mix well. Slowly drizzle in olive oil while whisking.
4. Pour dressing over salad and toss gently. Plate salad and top with pieces of grilled chicken breast. Serve immediately.