Chicken Berry Salad with Citrus Vinaigrette Recipe from Frais de la ferme

Chicken Berry Salad with Citrus Vinaigrette Recipe

Cook Time: 30 minutes


Servings: 4


  • Vinaigrette:
  • 1/3 cup olive oil
  • 1/3 cup orange juice
  • 1 tbsp sugar
  • 1 tsp cinnamon, ground
  • 1 tsp ginger, ground
  • 1/8 tsp salt
  • Salad:
  • 1 lb boneless skinless chicken breast, halved
  • 6 oz baby spinach leaves
  • 1 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup strawberries, sliced
  • 1/4 cup pecan pieces, toasted


  1. For the vinaigrette, mix all ingredients in small bowl until well blended. Refrigerate 1/2 of the vinaigrette to use as dressing.
  2. Place chicken in large resealable plastic bag or glass dish. Add remaining vinaigrette; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
  3. Remove chicken from marinade. Discard any remaining marinade.
  4. Grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently. Cut chicken into thin slices.
  5. Toss spinach, berries and pecans in large bowl. Divide among 4 plates.
  6. Arrange chicken over salad. Whisk reserved vinaigrette. Drizzle over salads.

Olive oil

Orange juice





Boneless skinless chicken breast

Baby spinach leaves





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