Summer Berry Grilled Chicken Salad with Hot Honey Vinaigrette
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Hot honey-marinated chicken breasts are grilled until juicy and tender and served over a bright and fresh salad filled with ripe summer berries, creamy avocado and salty feta cheese. Our recipe is sweet and savory, with just a touch of heat, and is the perfect choice for your next weekend get-together.
Ingredients
- 1 Pkg Bell & Evans Boneless, Skinless Chicken Breasts
- 1/2 cup Olive oil, plus more for brushing grates
- 1/4 cup Hot honey, divided
- 1/4 cup Lemon juiced, (About 2 lemons) divided
- 3 cloves Garlic, crushed
- 1 TB Salt
- 1/2 tsp Crushed red pepper flakes
- 1/4 tsp Black pepper
- 16 oz Spring mix
- 1 Avocado, pitted, peeled and sliced
- 1 cup Strawberries, hulled and halved
- 1/2 cup Blueberries
- 1/2 cup Blackberries
- 1/2 cup Raspberries
- 1/2 cup Crumbled feta
Preparation
- Open chicken packaging tray. Add 1/4 cup oil, 2 tablespoons of hot honey, 2 tablespoons lemons, lemon juice, garlic, 2 teaspoons salt and crushed red pepper flakes to the tray. Massage the mixture into the chicken to cover completely. Marinate at room temperature for 30 minutes, or refrigerate several hours, or overnight.
- Brush excess marinade off the chicken. Heat grill over medium heat and brush grates with oil. Grill chicken, turning occasionally, until golden-brown, or until internal temperature reaches 165°F, as measured by a meat thermometer, about 10-12 minutes. Allow the chicken to rest for 5 minutes before slicing.
- For salad: Whisk remaining olive oil, hot honey, lemon juice, salt and pepper together in a medium bowl until combined. Place spring mix on a large serving platter. Top with avocado, strawberries, blueberries, blackberries, raspberries and feta. Drizzle with hot honey vinaigrette. Top with sliced chicken and serve.
