Recipe: Triple Berry Salad


Posted on March 29, 2014 at 2:24 PM

Updated Saturday, Mar 29 at 2:24 PM

PHOENIX -- It's spring, which means fruits and vegetables are fresh and ready to buy. Chef John Cullura of Cibo E Vino showed Good Morning Arizona how to take advantage of fresh ingredients hitting the stores by making a triple berry salad with chicken.


-Lettuce mix and field greens
-4 strawberries cut horizontally
-6 blackberries
-6 raspberries
-6 red onion
-4 tomatoes
2 tbsp. goat cheese
1 tbsp. candied walnuts
-6 oz. chicken
-Pinch salt/pepper mix
-Balsamic dressing


-Wash and cut romaine and iceburg lettuce
-Wash spring mix
-Spin lettuce and toss in a bowl
-Season 6-ounce chicken breast with salt and pepper to taste
-Cook chicken three to five minutes or until center has reached 165 degrees, turning once
-Add raspberries, blackberries, strawberries, shredded carrots, red cabbage, tomato, onion and jicama to lettuce mix
-Top salad mix with goat cheese and candied walnuts
-Slice cooked chicken into strips and place on top of salad
-Drizzle balsamic glaze over chicken
-Serve with a side of balsamic dressing