Summer Berry Salad with Grilled Chicken
- Mixed greens
- Thinly sliced red onions
- Fresh berries, mixed (strawberries, blueberries, raspberries, blackberries)
- Gorgonzola cheese crumbles (or bleu, feta)
- Grilled chicken, sliced
- Glazed pecans (see below)
- Raspberry vinaigrette (see below)
Put together salad ingredients using desired proportions. Top with pecans and raspberry vinaigrette (recipes below).
To make glazed pecans, melt 2 tbsp. butter with 2 tbsp. brown sugar in a small frying pan. Add half cup of pecans and toast until fragrant and lightly browned. Separate pecans on parchment or wax paper to cool.
To make the raspberry vinaigrette: Push 1/4 cup raspberries through handheld strainer to puree. In a medium bowl, whisk together 2 tbsp. raspberry puree, 2 tbsp. lemon juice, 2 tbsp. raspberry or red wine vinegar and 1 tsp. sugar. In a slow stream, whisk in 1/4 cup olive oil and season with salt and pepper.