• Grilled Chicken with Berries, Baby Spinach and Radish



    -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.