Surprise!! Before you get all excited that we’re halfway through the week and that So You Think You Can Dance is on tonight (go, Melanie!), I’m sorry to tell you that it is Tuesday and that we’re just so excited to be home and back in our kitchens that we have a couple of extra recipes this week.
As I mentioned in yesterday’s post, a few weeks ago, I had Wendy’s Berry Chicken Salad for the first time and I loved it. I also realized that it was hardly rocket science and that putting my own version together couldn’t be too tricky, right? So much to my husband’s dismay that I wasn’t re-creating the Baconator (also known as the Widow Maker), I tossed together some fresh greens, strawberries, blueberries, toasted almonds, feta cheese, and this Berry Vinaigrette.
It ended up being the perfect summer dinner after a long day of working in the yard. He didn’t complain too much, although I’m pretty sure he quietly poured himself a bowl of cereal a few hours later.
First, I marinated some chicken breasts in some light Italian dressing and then grilled them up on the back patio. While they were cooking, I tossed some sliced almonds into a non-stick pan and toasted them over medium heat, stirring frequently, until they were light brown and fragrant. I rinsed the strawberries and blueberries and sliced the strawberries.
and added a handful of blueberries, some crumbled Feta cheese, and the toasted almonds.
If you’ve had the Wendy’s salad, you might be thinking, “Stupid Kate, that’s Parmesan, not feta in the Wendy’s salad.” Surprisingly, I do know my cheeses, I just prefer Feta in this salad. But freshly shaved Parmesan is also super delicious here, so use whatever you prefer.
Anyway. I topped the blueberries with the strawberries and then after the chicken was done, I let it stand for a few minutes and then I sliced it up and added it to the salad.
I served the dressing on the side, but if you’re making this all in a big bowl for a crowd and are serving it immediately, I’d recommend dressing the entire salad just to make things easier.
Grilled Chicken & Berry Salad
Recipe by Our Best Bites, Inspired by the Pigtailed Red-Head of Hamburger Fame
1/2 head Romaine lettuce, washed and chopped into bite-sized pieces
6-8 oz. baby spinach
12-16 oz. chicken, marinated, grilled, and sliced*
8 oz. strawberries, sliced
8 oz. blueberries
4 oz. crumbled Feta or shredded fresh Parmesan cheese
1 c. sliced almonds, toasted
Berry Poppy Seed Dressing to taste
For serving a large crowd, toss all the salad ingredients in a large serving bowl and add dressing to taste. For individual servings, arrange ingredients on plates and serve the dressing on the side. Makes about 8 side dish servings and 4 main dish servings.
*For a vegetarian dish, omit the chicken.