Ingredients

The following ingredients have 4 Servings
  • 2 medium chicken breasts ((about 1 lb))
  • Kosher salt and black pepper
  • 8 ounces fresh baby spinach
  • 2 cups mixed, fresh berries (like blueberries, raspberries, blackberries and sliced strawberries)
  • ¼ cup crumbled goat cheese
  • ¼ cup toasted pecans
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 cup mixed, fresh berries (like blueberries, raspberries, blackberries and sliced strawberries)
  • ¼ cup Stonyfield Organic Nonfat Greek yogurt
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • Salt and pepper

Instruction

  • Heat a grill pan over medium high heat and spray or brush it with olive oil. Season the chicken breasts with salt and pepper and add them to the pan. Cook 5- 6 minutes until browned, then flip and cook another 5-6 minutes or until chicken is cooked through. Remove chicken from the pan and let it rest while you prepare the rest of the salad.
  • To make the dressing, blend all of the dressing ingredients in a food processor or blender until smooth. Season with salt and pepper to taste. Strain the dressing with a strainer to remove the seeds (optional).
  • Arrange the baby spinach in a large serving bowl. Slice the chicken and arrange the slices on top. Scatter the berries, goat cheese, and pecans over the top. Serve the Creamy Berry Balsamic Dressing on the side.