This platter of bright greens, juicy berries, crunchy walnuts, crumbly feta, drizzled with sweet and tangy orange vinaigrette is heaven on a plate. Who knew salads could be sooo much fun. Ever since I had the berry salad at Wendy's I wanted to make a version at home with only the good things.
You can customize this salad as per your taste. Use any berries of your choice. Use almonds instead of walnuts. Substitute feta with goats cheese or Asiago cheese. Use grilled shrimp in place of grilled chicken. And finally use any dressing that you like best. Raspberry vinaigrette works well.
A great way to enjoy summer (or hold on to summer) in a bowl and pack your body with vitamins and antioxidants.
For a vegetarian option - omit the chicken (of course) and pan fry extra firm tofu or paneer chunks and serve over the salad.
Ingredients: (serves 4)
4 boneless skinless chicken breasts
salt to taste
6 tbsp Cajun spice rub(recipe)
6 cups mixed greens
1 cup strawberries, halved
1 cup blackberries
1 cup raspberries
1/2 cup dried cranberries
1/2 cup walnuts, chopped in small pieces
2 X 2 inch cube of feta cheese, cubed to bite size pieces
1/4 cup olive oil
2 tbsp frozen orange juice concentrate
1 tbsp grainy mustard
1/3 tsp ginger powder
8-10 mint leaves, finely chopped (or 1/2 tsp dried mint)
- Wash and pat dry the chicken breast. Season with salt and then rub the cajun spice rub all over generously. Heat 2 tbsp oil in a heavy bottomed, oven safe pan and sear the chicken on both sides. Transfer pan to the oven and bake at 375 F for 10-15 minutes till chicken reaches an internal temperature of 175 F, and is no longer pink.
- Remove from oven and keep covered till ready to serve.
- To serve, spread a layer of mixed greens on the plate. Top with all four types of berries and walnuts. Add cheese cubes and fan out sliced cooked chicken breast in the center. Drizzle orange vinaigrette on top and enjoy.