A Simple Spring Lunch

Sweet Berry Salad with Almonds

1/3 cup Teriyaki Sauce


1/3 cup Sliced Natural Almonds

Crushed Garlic

Olive Oil

4 chicken breast

(trimmed and pounded to even thickness)



Spring Salad Mix

Brianna’s Home style Blush Vinaigrette

In a small saucepan simmer on low heat 1/3 cup teriyaki sauce with ¼ cup honey and 1 tsp crushed garlic  1 minute until honey is dissolved. Remove from the heat, set aside.

For the Candied Almonds In a heavy, nonstick skillet heat 1-2 Tbsp Honey with 1/3 cup natural sliced almonds, stirring constantly. Remove from heat once honey dissolves and almonds are coated. Quickly spread onto foil-covered surface, lightly salt, allow to cool. Break apart, if necessary

Preheat a grill or large grill pan to medium-high. Rub the chicken with the 2 tablespoons olive oil, season with salt and pepper. Grill chicken until cooked through, turn heat to low and brush glaze on each side of chicken. Pull chicken off grill and let rest.

Meanwhile, toss spring lettuce mix with one carton slice strawberries and one carton blackberries.

Slice Chicken Thin. Top salad and berries, sliced chicken and Almonds. Dress with Brianna’s Home style Blush Wine Vinaigrette. (I buy it at Target)

Serve with Crusty Bread and Favorite White wine!

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