Grilled Chicken & Berry Salad

Yield
4 servings.

Ingredients

• 2 teaspoons olive oil
• 4 thin boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 (11 oz.) package Olivia’s Organics Spring Mix (or your favorite Olivia’s salad)
• 1/2 of a small red onion – sliced very thin
• 1/4 cup fresh blueberries
• 1/4 cup fresh raspberries
• 1 (6 oz.) container fresh raspberries
• 1/2 cup pomegranate balsamic vinegar (or regular balsamic vinegar)
• 2 tablespoons organic honey
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Heat olive oil in a large sauté pan. Season chicken breasts with salt and pepper on both sides. Cook chicken for 3 to 4 minutes on each side, until fully cooked. Set aside.
2. To make the dressing, add to a blender the 6 oz. container of raspberries, balsamic vinegar, honey, salt, and pepper and blend until smooth. Slowly drizzle the extra virgin olive oil into the blender on low speed until emulsified. Extra dressing will keep for 2 weeks in the refrigerator.
3. To plate, arrange the salad greens on a platter or individual plates, top the greens with blueberries, raspberries, and onion. Slice the chicken on an angle and arrange on top of the salad. Drizzle all with the fresh raspberry vinaigrette.