Publix Simple Meals

Grilled Chicken and Berry Salad with Cobblestone Berry Bake

Grilled Chicken and Berry Salad with Cobblestone Berry Bake
Servings:
4
Total Time:
1 hour
Active Time:
50 minutes

Cooking Sequence

  • Prepare dessert and begin to bake (10 minutes)
  • Prepare chicken and complete dessert; serve (50 minutes)

Grilled Chicken and Berry Salad

Ingredients

2 tablespoons fresh rosemary, finely chopped
2 limes, for zest/juice
1/4 cup shelled pistachios, coarsely chopped
1 teaspoon shallot, coarsely chopped
12 oz queso fresco cheese (chunk)
2 teaspoons minced garlic
Large zip-top bag
1 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
5 tablespoons olive oil, divided
4 chicken cutlets (about 1 lb)
1 teaspoon dark cocoa powder
1 tablespoon balsamic vinegar
3 cups fresh berries (blueberries, blackberries, raspberries, and/or strawberries)
5 oz baby salad greens

Prep

  • Preheat grill (or grill pan) on high. Chop rosemary. Zest/grate lime peel (no white; 1 teaspoon); squeeze limes for juice (2 tablespoons).
  • Chop pistachios and shallot. Split cheese in half horizontally (two equal rounds).

Steps

  1. Place in bag: rosemary, zest, juice, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon oil; shake to combine. Add chicken to bag and knead to coat. Let stand 15 minutes (or up to 1 hour) to marinate.
  2. Place cocoa, shallots, vinegar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl; whisk in 3 tablespoons oil until blended.
  3. Coat cheese with remaining 1 tablespoon oil. Place on grill; grill 20–30 seconds on each side or until browned and beginning to melt. Remove from grill.
  4. Place chicken on grill; grill 2–3 minutes on each side or until chicken is 165°F and golden. Remove chicken from grill; let stand 5 minutes.
  5. Add berries and greens to vinaigrette; toss to coat. Cut cheese into small cubes and slice chicken thinly. Top salad with pistachios, cheese, and chicken; serve.

Cobblestone Berry Bake

Ingredients

Cooking spray
4 1/2 cups fresh berries (blueberries, blackberries, raspberries, and/or strawberries)
1 tablespoon cornstarch
1/3 cup brown sugar
12 pieces break-apart sugar cookie dough
2 tablespoons cinnamon sugar
Salted caramel (or vanilla) ice cream (optional)

Steps

  1. Preheat oven to 350°F. Coat 9-inch baking dish with spray. Combine berries and cornstarch; place in dish and top with brown sugar.
  2. Flatten each piece of dough and coat with cinnamon sugar. Place in single layer on top of berries. Bake 35–40 minutes or until bubbly and cookies are golden. Let stand 10 minutes to cool. Serve with ice cream, if desired. (Makes 9 servings.)

Aprons Advice

  • Complete your meal with brown rice and lemonade.
  • The dessert can be served warm with ice cream or cooled and served with coffee as a morning treat.

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Grilled Chicken and Berry Salad with Cobblestone Berry Bake

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Grilled Chicken and Berry Salad

CALORIES (per 1/4 recipe) 630kcal; FAT 44g; SAT FAT 15g; TRANS FAT 0.5g; CHOL 120mg; SODIUM 1080mg; CARB 20g; FIBER 6g; SUGARS 10g; PROTEIN 42g; VIT A 50%; VIT C 60%; CALC 50%; IRON 15%

Cobblestone Berry Bake

CALORIES (per 1/9 recipe) 210kcal; FAT 7.00g; SAT FAT 2.00g; TRANS FAT 2.00g; CHOL 5mg; SODIUM 75mg; CARB 35g; FIBER 3.00g; SUGARS 22g; PROTEIN 2g; CALC 2%; VIT A 2%; VIT C 20%; IRON 6%

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