Cherry Berry Summer Chicken Salad
Servings: 4 servings
Calories: 449kcal
Ingredients
Salad Ingredients
- 10 cups spring mix (425 grams)
- 1 1/2 cups cherries, pitted and halved (206 grams)
- 1 cup blueberries (73 grams)
- 1/2 cup Wegmans Pomegranate Blueberry Vinaigrette (4 fl oz)
- 1/2 cup mild goat cheese, crumbled (56 grams)
- 1/3 cup red onion, sliced (48 grams)
- 1/2 cup Salad Pizazz! Honey Roasted Sliced Almonds (56 grams)
Juicy Grilled or Air Fryer Chicken
- 1 lb raw chicken breast
- 3 tbsp homemade brine mix
- 1 tbsp olive oil
- 1 tsp Oh My Spice! Lemon Pepper Dill Seasoning
- 1/2 tsp chili powder
- salt and pepper to taste
Instructions
Juicy Grilled or Air Fryer Chicken
- Bring 2 cups water to a boil. Add brine mix and stir until dissolved. Pour over ice in a flat bottomed resealable container. Add chicken, then add additional water until chicken is submerged. Brine for at least 5 hours or up to 12 hours.
- Remove chicken from brine and rinse with cold water. Pat dry on a paper towel, then pound down the thicker end of the chicken breast until they are even thickness across.
- Rub the chicken with 1 tbsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Oh My Spice! seasoning.
- Air fry the chicken at 380 degrees for 11 minutes, flipping halfway through (sometimes I up the temp to 390 degrees after flipping the chicken for crispier edges). Set aside to cool for about 5 mintes before slicing.
Assemble
- Divide spring mix, cherries, blueberries, chicken, goat cheese, and red onions into 4 serving dishes. Top with vinaigrette and honey roasted almonds before serving.
Notes
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Nutrition
Calories: 449kcal | Carbohydrates: 26g | Protein: 33g | Fat: 25g | Cholesterol: 95mg | Sodium: 377mg | Potassium: 547mg | Fiber: 6g | Sugar: 15g