MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken-Berry Salad
Categories: Poultry, Fruits, Herbs, Citrus
Yield: 4 Servings

1/2 c Fresh orange juice
1/4 c Fresh lime juice
1/4 c Fresh lemon juice
1 tb Extra virgin olive oil
1 ts Chopped fresh basil
3/4 ts Salt
1/2 ts Ground black pepper
1 1/2 lb Skinned, boned chicken
3 c Fresh blackberries
1/4 c Red wine vinegar
3 tb Sugar
1 ts Dijon-style mustard
1/4 ts Dried oregano; crushed
1/2 c Extra virgin olive oil
1 oz Mediterranean mixed salad
- greens
2 md Pears; cored, thin sliced
3/4 c Crumbled feta cheese

In small bowl stir together orange, lime, and lemon
juices, 1 tablespoon oil, basil, 1/2 teaspoon of the salt,
and 1/4 teaspoon pepper. Place chicken in resealable
plastic bag set in large bowl. Pour juice mixture over
chicken; seal bag. Refrigerate 1 to 4 hours, turning bag
occasionally.

FOR DRESSING: In blender combine 1 cup of the
blackberries, vinegar, sugar, mustard, oregano, 1/4
teaspoon salt, and 1/4 teaspoon pepper. Cover and blend
until smooth. With blender running, slowly add 1/2 cup oil
in a thin steady stream until well combined. Transfer to
serving container. Cover and refrigerate until serving
time.

Drain chicken, discarding marinade. For charcoal grill,
place chicken on the rack of an uncovered grill directly
over medium coals. Grill for 12 to 15 minutes, turning
once. (For gas grill, preheat grill. Reduce heat to
medium. Add chicken to grill rack. Cover and grill as
above.)

Slice chicken. Divide greens among 4 serving plates. Top
with chicken, pears, and remaining 2 cups berries. Top
each with some of the dressing and feta cheese. Pass
remaining dressing.

Makes 4 servings.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 07 August 2015

Uncle Dirty Dave's Archives

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... If you cannot do great things do small things in a great way.
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