“Berries in a salad? Yes, please! And so patriotic, don’t you think?”

Triple Berry Salad with Spiced Pecans

Yield: 8 servings
Prep Time: 25 min

INGREDIENTS

For the spiced pecans:
1 Tablespoon extra virgin olive oil
½ teaspoon sugar
½ cup pecan halves
1 teaspoon dried rosemary
¼ teaspoon cayenne

For the Balsamic Dressing:
1/3 cup Balsamic vinegar
1/3 cup olive oil
2 tsp Honey
Sea salt & pepper to taste
2 Tablespoon fresh parsley, chopped
2 Tablespoon fresh basil, chopped

For the salad:
1 lb chicken breasts, boneless, skinless
Sea salt & pepper, to taste
1 lb mixed baby greens
1 large avocado, peeled, pitted and chopped
1 ½ cups blackberries
1 ½ cups sliced strawberries
1 ½ cups blueberries
¾ cup feta

Directions:

Prepare the pecans: In a small sauté pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. (Sprinkle the pecans on the salad while still warm).

1. Preheat oven to 350 degrees. Place chicken breasts in a casserole dish sprayed with cooking spray. Season chicken with salt and pepper; cover and bake 20-25 minutes. Let cool and chop into pieces.

2. In a small bowl (or a shaker jar), combine all of the dressing ingredients except for the olive oil. Add the olive oil in a slow stream, whisking as you add the oil until the dressing thickens.

3.  In a large bowl, place the greens, chicken, avocado, blackberries, strawberries, blackberries, and blueberries. Toss them with the dressing, Add the pecans and feta. Toss lightly and serve. 

Nutrition Facts
Serving Size: 8 (258 g)
Calories: 344
Total Fat: 22.6 g
Sodium: 227 mg
Potassium: 392 mg
Total Carbohydrate: 16.4 g
Protein: 21.1 g
Vitamin A: 24%
Vitamin C: 54%
Calcium: 12%
Iron: 11%