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- user reviews (6)
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1/2
cup fresh orange juice
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1/4
cup fresh lime juice
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1/4
cup fresh lemon juice
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1
tablespoon extra virgin olive oil
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1
teaspoon chopped fresh basil
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3/4
teaspoon salt
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1/2
teaspoon ground black pepper
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4
medium skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
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3
cups fresh blackberries
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1/4
cup red wine vinegar
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3
tablespoons sugar
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1
teaspoon Dijon-style mustard
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1/4
teaspoon dried oregano, crushed
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1/2
cup extra virgin olive oil
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1
ounce Mediterranean mixed salad greens
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2
medium pears, cored and thinly sliced
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3/4
cup crumbled feta cheese (3 oz.)
1. In small bowl stir together orange, lime, and lemon juices, 1 tablespoon oil, basil, 1/2 teaspoon of the salt, and 1/4 teaspoon pepper. Place chicken in resealable plastic bag set in large bowl. Pour juice mixture over chicken; seal bag. Refrigerate 1 to 4 hours, turning bag occasionally.
2. For dressing, in blender combine 1 cup of the blackberries, vinegar, sugar, mustard, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend until smooth. With blender running, slowly add 1/2 cup oil in a thin steady stream until well combined. Transfer to serving container. Cover and refrigerate until serving time.
3. Drain chicken, discarding marinade. For charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until done (170 degrees F.), turning once. (For gas grill, preheat grill. Reduce heat to medium. Add chicken to grill rack. Cover and grill as above.)
4. Slice chicken. Divide greens among 4 serving plates. Top with chicken, pears, and remaining 2 cups berries. Top each with some of the dressing and feta cheese. Pass remaining dressing. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 603,
- Protein (gm) 38,
- Carbohydrate (gm) 36,
- Fat, total (gm) 35,
- Cholesterol (mg) 101,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 21,
- Polyunsaturated fat (gm) 4,
- Dietary Fiber, total (gm) 9,
- Sugar, total (gm) 25,
- Vitamin A (IU) 1069,
- Vitamin C (mg) 35,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 17,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 101,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 427,
- Potassium (mg) 838,
- Calcium (DV %) 192,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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Weight Watchers points add up to 16 points for the whole recipe. Serving size is 1/4 of recipe. 4 points. What can go wrong with berries and pears? I would sub the sugar for Splenda or Stevia, however. You have to have protein and some carbs to live. Go for this. It looks delicious. I should post another comment when I try it!
2/1/2012 12:26:29 PM Report AbuseMade this last night. It was delicious! Perfect summer dinner. The only thing I changed was to tenderize the chicken before marinading. The chicken absorbs so much more of the marinade flavor, and cooks a little faster. We will definitely have this again, plus it's a perfect dinner salad for guests.
8/3/2011 08:32:10 AM Report AbuseI love this salad! it is quick, delicious, and a unique. A great way to take care of the summer berry bounty.
5/7/2010 09:41:57 PM Report AbuseThe 603 calories is for ALL FOUR servings. The nutritional info is for the whole thing; that's how it's calculated. Divide it up and it's only 150 cal per serving.
5/6/2010 05:11:38 PM Report Abuse603 calories for a chicken salad is WAY to many!
4/14/2010 11:49:37 AM Report Abuse