You’ll love Jumbleberry Chicken Salad with Citrus Vinaigrette! No, jumbleberries aren’t an actual fruit! One summer years ago we were traveling through the mountains of Virginia on the Blueridge Parkway, and even though the views were breathtaking the hunger pains began to settle in, and we meandered off the trail into a quaint little town not far from Interstate 81.
What’s a jumbleberry?
Being a family of starving foodies we decided to try a little cafe that advertised the best fried chicken in town (most likely the ONLY fried chicken!) Well, just as the sign had stated the chicken was fantastic. When the waiter asked if we would like fresh homemade pie we just couldn’t refuse! He told us their specialty was “jumble berry” pie which isn’t an actual fruit, but a lovely mix of berries, or in other words a combination of whatever fresh berries came in that day. Although salad isn’t quite like pie the results when put together in a salad are still quite tasty!
Yummy Jumbleberry Chicken Salad with Citrus Vinaigrette…
Raspberries, blueberries, and strawberries….Oh, my!
Raspberries, strawberries, and blueberries are my mix of the day and taste delicious and refreshing on a bed of greens. I use baby spinach and arugula. Juicy grilled chicken, toasted pecans and a sprinkle of toasted coconut make this salad you’ll crave. I like to top mine off with a Citrus Vinaigrette that I can whip up in just a few minutes. A little honey added to the tangy citrus is utterly divine on fruit and tastes so yummy with the sweetness of the fruit. It’s also very yummy with Poppyseed dressing from the store.
Juicy grilled chicken
There’s a secret to moist, flavorful grilled chicken breast…I trim the breast and place it on a cutting board between two pieces of plastic wrap and gently pound it with the smooth edge of a meat mallet. Pound just enough so that the thickness of the is fairly even. The chicken will be tender, and it won’t dry out as easily because you have an even thickness. Next, I smear some olive oil on the chicken and season. For this recipe, I use Kosher salt and freshly ground pepper.
Preheat the grill to medium-high heat and then put the chicken on for a few minutes and turn the heat to low. Continue to baste the chicken with more olive oil while it cooks until the juices run clear. Let it rest for about 10-15 minutes then dice or slice and it’s all ready for your salad.
You’ll never have to eat dry, tasteless chicken breast again!
- 1 1/2 cups grilled chicken breast; sliced or diced which ever you prefer. Be sure to see post for tips on how to make juicy, tender grilled chicken
- Mixed Salad greens
- 2 cups strawberries, sliced
- 1 cup blueberries
- 1 cup raspberries
- 1/2 cup toasted pecan pieces
- Coconut strips
- 1 lime (you will zest and juice this)
- 2-3 Tablespoons white wine vinegar
- 2-3 Tablespoons olive or avocado oil
- 1-2 Tablespoons honey
- a pinch of Kosher salt
- Place 2-3 cups of your chosen salad greens in two bowls
- Arrange chicken, berries, toasted pecans and coconut strips on top of them
- Zest and juice one lime and put both zest and juice in a small container that seals well
- Add honey, vinegar, olive oil and salt
- Shake to mix well.
- This salad is so fun to put together! Use your choice of mixed greens and berries and if you're running short on time you can always substitute store bought rotisserie chicken for the grilled chicken. All amounts are flexible so just adjust everything according to the likes and appetites of who you're serving.