You may have seen the Wendy’s commercial for the new berry blast salad. Every time I see it I want to run out and try it. Since not all dressing is gluten free I decided to make my own version.
Ingredients: 4 servings
2 Full Chicken Breast
1/4 cup red wine
2 Tbsp balsamic vinegar
1/4 balsamic vinegarate ( use any kind you like or your own by whisking lime juice, balsamic vinegar and a touch of olive oil)
1 head of red leaf, spring mix or Romain lettuce
1 cup raspberry
1 cup blueberry
Salt and pepper to taste
1/2 feta cheese crumbled
Salt and pepper chicken breast and let it marinade for at least one hour in red wine and 1 Tbsp of the balsamic vinegar. When ready, place in oven at 450 degrease for 15-20 minutes until cooked completely turning half way. While chicken cooks, cut and clean lettuce. Place lettuce into large bowl and toss with a little salt and pepper (restaurant trick) . In a separate bowl, combine berries with 1 tbsp balsamic vinegar and toss. When your ready to serve, mix lettuce with vinaigrette (homemade or store-bought) and portion into bowls. Top each salad with a big handful of berry mix and sliced chicken. You should be able to get a nice four portions from this recipe. Sprinkle the final product with feta cheese and enjoy.