Since Santa got me Rosetta Stone, I’ve done so much, I’m thinking of bringing back my Spanish word of the day…I’m so excited to be learning again! Too bad I didn’t have more time before Puerto Rico, I maybe could have understood a little more than last time! Though I am excited to go again and see the family. I’ve never been there for a holiday, so this will be fun and new too!
Anyway, this salad is also seasonal, but you could continually update the seasonal fruit and keep it fresh and exciting all year long (for example, substitute pomegranates for blueberries in the spring).
Chicken and Red Berry Salad
4 Chicken Breasts
Spring Mix Greens
¾ cup Sliced Almonds
¾ cup Pomegranate Seeds
4 strips Bacon
Dust the chicken with the adobo seasoning. You want to lighting season the meat on both sides.
Grill: Cook on high heat for 5 minutes on the first side, then flip and cook for another 5 minutes. Then flip and cook for 10 minutes on the first side, then flip and cook for 5 more minutes. Set the chicken aside for 5 minutes before slicing into strips.
Oven: Or, you can preheat the oven to 375 degrees Fahrenheit and cook them for 20 minutes, flipping once around the 10 minute mark.
Cut the bacon into diced chunks and sauté over medium-high heat until browned. While that is cooking, slice strawberries, removing their little tops (called hulling).
In a bowl, combine the greens, spinach, strawberries, almonds, pomegranate seeds and bacon. Toss with salad dressing (if you make the recipe, you probably won’t need all of it).
Dish that out into 4 bowls and top with sliced chicken breast.