Serves 4 / Ingredient tip: Look for berries that are firm and plump; a frosty look on blueberries indicates freshness and ripeness. Time saver: Purchase a rotisserie chicken, discard the skin, and cut the meat into bite-sized pieces. Serving tips: Salad can be served with the chicken hot or at room temperature. Serve with split, warm whole-wheat rolls topped with a few thin slices of Brie cheese.
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons minced scallion
¼ cup fresh raspberries
¼ cup fresh blueberries
¼ cup fresh blackberries
¼ cup fresh tart cherries, pitted and sliced in half
12 ounces cooked skinless, boneless chicken breast halves, cut into 1-inch pieces
8 cups mixed salad greens
1. In a large bowl, whisk together oil, honey, vinegar, Dijon mustard, and salt and pepper to taste. Add minced scallion. Carefully stir in berries and cherries. Add diced chicken and gently toss so as not to crush the berries.
2. Arrange greens on serving plates, top with chicken mixture, and serve immediately.
PER SERVING: 265 cal, 34% fat cal, 10g fat, 2g sat fat, 72mg chol, 28g protein, 16g carb, 2g fiber, 102mg sodium
