-6 cups baby spinach leaves
-1 cup California Giant Strawberries, sliced
-¼ cup California Giant Blueberries
-¼ cup California Giant Blackberries
-½ cup radishes, thinly sliced
-¼ cup shallots, thinly sliced
-2 boneless, skinless chicken breasts, grilled and sliced
-1 teaspoon dijon mustard1 tablespoon raspberry vinegar
-½ teaspoon honey
-2 teaspoons finely chopped parsley
-salt and pepper to taste
-¼ cup extra virgin olive oil
1. Add spinach, berries, radishes, and shallots to a bowl. Toss lightly.
2. Pound chicken breasts to an even thickness. Grill chicken breasts over medium high fire for 3-5 minutes on each side or until a thermometer reaches 160˚F. Remove chicken and allow to rest for 10 minutes before slicing.
3. Add mustard, vinegar, honey, parsley, salt, and pepper to a bowl. Mix well. Slowly drizzle in olive oil while whisking.
4. Pour dressing over salad and toss gently. Plate salad and top with pieces of grilled chicken breast. Serve immediately.