Chicken n' Berry Salad
1/2 cup red wine vinegar
1/2 cup olive or canola oil
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
2 lbs. boneless skinless chicken breasts
6 cups torn romaine
6 cups torn red leaf lettuce
1 pint fresh blueberries
1 pint fresh strawberries, sliced
2 cups shredded part-skim mozzarella cheese
1 cup chopped walnuts
Whisk the first six ingredients in a large bowl. Pour 3/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade. Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 min. on each side or until juices run clear. Cut into strips. In a large bowl, combine lettuce, blueberries, strawberries, cheese and walnuts. Add reserved marinade; toss to coat. Top with sliced chicken. Makes 9-10 servings. This recipe is from Simple & Delicious magazine.
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