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Barbecued Berry Feta Chicken Salad is stacked with new summer berries, bacon chipotle prepared flame broiled chicken and bested with a sweet chipotle dressing! You will want this divine plate of mixed greens throughout the entire summer!

Summer barbecuing is going full speed ahead at our home and fourth of July is practically around the bend. It is one of my preferred summer occasions and an ideal time to get together with loved ones. It is constantly amusing to have energetic nibbles at the BBQ and a delectable summer serving of mixed greens is consistently an unquestionable requirement. Starting up the BBQ to make this scrumptious and exceptional Grilled Berry Feta Chicken Salad with the assistance of McCormick's Grill Mates Bacon Chipotle Seasoning is going to include so much flavor it will overwhelm you!

I adore having red white and blue hues separated of my fourth of July party. This plate of mixed greens has wonderful and dynamic red, white, and blue with the crisp summer berries and feta cheddar. The berries add a sweet component to the serving of mixed greens and make heavenly flavor and surface. The chicken includes a healthy protein and the bacon chipotle flavoring is totally mind blowing.


Also try our recipe : SLOW COOKER CHICKEN BACON RANCH SANDWICHES #sandwich #salad #chicken #cooker #dinner

Ingredients :


  • 1/2 tablespoon olive oil
  • 1/4 cup finely diced onion
  • 1 teaspoon minced garlic
  • 1 teaspoon chipotle chiles in adobo finely chopped
  • 2 cups fresh raspberries
  • 1/4 cup raspberry vinegar
  • 1/3 cup white sugar
  • 1/4 teaspoon salt


  • 3 large chicken breasts
  • McCormick Bacon Chipotle Seasoning Mix
  • 6-7 ounces (about 6-7 cups) mixed greens lettuce
  • 2 cups sliced strawberries sliced
  • 1 cup fresh raspberries
  • 1/2 cup blueberries
  • 1/2 cup blackberries
  • 8-10 slices center cut bacon cooked and crumbled
  • 4 ounces crumbled feta cheese
Instructions :
  1. Start by preparing the dressing. Heat up the oil over medium-high heat. Add the onions and cook until soft, about 4 minutes. Add garlic and saute for another minute. Add chipotles and cook, stirring constantly, for 1 minute. Add the raspberries and cook until soft, about 3 minutes. Add the vinegar and stir. Add the sugar and salt and bring to a boil.
  2. Reduce the heat to medium and simmer until thickened and reduced by half, about 10 minutes. Remove from the heat and allow to cool entirely.
  3. For the chicken, preheat the grill to high heat (or a skillet to medium-high). Oil the grill grates. Slice the chicken breasts in half horizontally, pat dry with paper towel, and then sprinkle the seasoning mix generously onto the breasts. Rub the mix all over the chicken making sure it is completely covered. Grill the chicken 5-8 minutes per side or until the chicken registers 160 degrees Remove from the heat and let stand for 5 minutes. Slice into strips.
  4. In a large bowl, toss together the lettuce, sliced strawberries, raspberries, blueberries, blackberries, crumbled cooked bacon, and feta cheese. Add the chicken strips.
  5. Toss to coat with the dressing and enjoy immediately!
  6. Do not toss the salad with dressing until right ready to eat.

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