Salads are the perfect spring-inspired meal, dessert or main dish.  What makes a salad even better is adding a variety of fruit and nuts depending on the time of year.  Crispy spears of beautifully arranged lettuce on a plate are enhanced when berries are added blending textures and flavours making this a tasty combination.  Berries are the quintessential complement to any salad celebrating spring and ringing in summer.  I first began incorporating berries into my salads a couple of years ago.  Never did I think berries added to any salad would be in my top 10 of favourite foods.  A Berry Spring Chicken…Salad is so easy and delicious that I could eat every night.  I will change out the fruit and protein depending on the mood.  Any type of protein will work in this salad, chicken, beef or, even tofu makes this a delightful salad.

Salads have been around since the days of the ancient Greeks and Romans and to this day people bicker over when to eat it, before or after a meal.  If you choose to make this A Berry Spring Chicken…Salad as a meal, then no need for bickering.  This salad makes for a filling meal or you can remove the protein and serve it as a refreshing dinner salad, before or after your meal depending on your traditions.

A Berry Spring Chicken…Salad uses many of Williams Food Equipment premier cookware when making this delectable salad.  The Vitamix Explorian E310 is used for the poppy seed dressing making it quick and easy.   All-Clad is used for searing the chicken to juicy perfection and presenting the salad in one of Le Creuset’s Spring Collection – Sage Serving Bowls. ALL ON SALE FOR A LIMITED TIME!

A Berry Spring Chicken…Salad Recipe: 

Ingredients

Chicken:

• 4 boneless skinless chicken breasts, fat trimmed
• 2 Tbsp. olive oil, divided
• ½ tsp. kosher or sea salt
• ½ tsp. black pepper (we used coarse, freshly ground)
• 2 tsp. paprika
• 1/8 tsp. onion powder
• 1/8 tsp. garlic powder

Instructions:

1. Using a meat tenderizer, pound the chicken breasts to an even thickness.
2. Use 1 Tbsp. of olive oil and rub both sides of the chicken.
3. Mix salt, pepper, paprika, onion powder and, garlic powder and rub on both sides of each of the chicken breasts.
4. Next rub 1 Tbsp. olive oil around in your All-Clad Grill Pan then place over medium-high heat, making sure the oil coats the whole bottom before adding the chicken.
5. Once grill is hot, add chicken breasts and cook for 4 minutes until the bottom is golden brown. Then turn the chicken over and continue to brown the other side for about 4 minutes.  After both sides are browned, turn heat down to med-low.  Continue to cook chicken, turning occasionally, until thoroughly cooked.  Cook chicken until juices run clear or thermometer reads 165° F (73.889° C), around 20 minutes.

Poppy Seed Dressing:

• ¼ cup extra virgin olive oil
• ½ lemon zest - finely grated
• 2 Tbsp. freshly squeezed lemon juice (about ½ of a lemon)
• ½ Tbsp. Dijon mustard
• ½ tsp. finely minced shallots
• ½ Tbsp. agave nectar
• ½ Tbsp. poppy seeds
• ¼ tsp. fine sea salt or 1/8 tsp. table salt

Instructions:

Place all ingredients into your Vitamix Explorian E310 Blender  and turn blender onto Variable speed #1 and then blend until well combined for about 15-20 seconds. Set aside or place into an oil and vinegar bottle.

Salad:

• 3 Tbsp. toasted slivered almonds or roasted pumpkin or sunflower seeds or piñon (pine) nuts.  Piñon nuts have a rich flavor that adds flair to any meal.
• ½ lb. strawberries, rinsed, hulled and, sliced
• ½ cup blueberries, rinsed.
• 1 medium cucumber washed, sliced and sliced in half
• 10 oz. bag of baby spring greens
• 1 cup of grape tomatoes cut in half
• ½ of red onion, cut into rings
• ½ cup of feta, blue or Gorgonzola cheese for topping

Instructions

Carefully toss all salad ingredients into your Le Creuset’s Spring Collection – Sage Serving Bowl,  drizzle with dressing and sprinkle cheese on top.  Slice the chicken and lay across the top of the salad.  Serve immediately and Enjoy!

This salad recipe was inspired by Nora from Savory Nothings.