Grilled Chicken with Berries, Baby Spinach and Radish

Ingredients:

-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

Directions:

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.