Check out this beautiful Berry Balsamic Chopped Salad recipe on the Taste and Tell blog! The recipe uses our delicious Balsamic and the photos are amazing. Thank you, Deborah for featuring our dressing!
Sweet, tart and salty, this Berry Balsamic Chopped Salad with Grilled Chicken is perfect for a light dinner or lunch, or great as a side dish.
Serves: 2 servings as a main dish
1 (9-10-oz) boneless, skinless chicken breast
¼ cup plus 2-3 tablespoons Tessemae’s Balsamic Dressing
5 cups spring mix lettuce blend
1 cup fresh blueberries
½ cup dried cherries
⅓ cup sliced almonds, toasted
2 oz feta cheese, crumbled
- Cut the chicken breast in half lengthwise, creating 2 thin pieces. Place in a zip-top bag and add ¼ cup of the Tessemae’s Balsamic Dressing. Refrigerate for at least 2 hours.
- Heat a grill or a grill pan over medium heat. Grill the chicken until cooked through, 6-8 minutes per side. Cool slightly, then cut into small bite-sized pieces.
- Roughly chop the lettuce and place in a large bowl. Add the blueberries, dried cherries, almonds, feta cheese and chicken. Toss to combine. Drizzle with 2-3 tablespoons of the Tessemae’s Balsamic Dressing and toss to coat. Add more dressing, if desired.