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Mixed Berry Nut Salad

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 625kcal

Ingredients

Sweet Lemon Water

  • 24 oz Water
  • 6 slices Lemon
  • 2 tsp Sugar

Dressing

  • 1 TBSP Extra-virgin olive oil
  • 1 tsp Balsamic vinegar
  • 1/2 clove Garlic grated
  • 1/4 tsp Sugar to taste
  • 1/4 tsp Dijon mustard

Salad

  • 8 oz Chicken breast boneless skinless
  • 1 TBSP Extra-virgin olive oil
  • 4 cups Spring mix
  • 1/2 cup Raspberries
  • 1/2 cup Blackberries
  • 1/4 cup Sliced almonds
  • 2 TBSP Raw sunflower seeds
  • 1/2 cup Cucumber sliced into half circles
  • 1/4 cup Red onion sliced
  • 1/4 cup Carrots shredded
  • 3 TBSP Goat cheese crumbled small
  • 2 slices Crusty bread toasted
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Mix the water, lemon, and sugar together. Add sugar to taste for a hint of sweetness. Refrigerate until ready to serve.
  • Preheat the oven to 375°F (190°C). Drizzle the chicken with oil and season both sides with salt and pepper. Heat a grill pan on medium heat. Grill nicely, marking on both sides. Then transfer the pan to the oven and cook to an internal temperature of 160°F (71°C) using a thermometer. Set aside to rest for 5 minutes. Then dice into small bite-sized pieces.
  • In a bowl, whisk together all of the ingredients for the dressing and set aside until ready to use.
  • Toast the bread.
  • Lay down the spring mix; top with chicken, berries, almonds, sunflower seeds, cucumber, onion, carrots, and goat cheese. Whisk the dressing and drizzle over the top.
  • Serve the salad with bread and lemon water.

Nutrition

Calories: 625kcal | Carbohydrates: 82g | Protein: 17g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Cholesterol: 10mg | Sodium: 516mg | Potassium: 901mg | Fiber: 10g | Sugar: 35g | Vitamin A: 4245IU | Vitamin C: 47mg | Calcium: 148mg | Iron: 5mg