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Recipes
Grilled Chicken and Berry Salad with Cobblestone Berry Bake
4 servings
1 hour total
  • Prepare dessert and begin to bake (10 minutes)
  • Prepare chicken and complete dessert; serve (50 minutes)
  • Salad recipe makes 4 servings; berry bake recipe makes 9 servings.

Grilled Chicken and Berry Salad

Ingredients

  • 2 tablespoons fresh rosemary
  • ¼ cup shelled pistachios
  • ½ shallot
  • 2 limes, for zest/juice
  • Large zip-top bag
  • 2 teaspoons minced garlic
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon pepper, divided
  • 5 tablespoons olive oil, divided
  • 4 chicken cutlets (about 1 lb)
  • 10 oz queso fresco
  • 1 teaspoon cocoa powder
  • 1 tablespoon balsamic vinegar
  • 3 cups fresh berries (blueberries, blackberries, raspberries, and/or strawberries)
  • 5 oz baby salad greens

Steps

    1. Preheat grill (or grill pan) on medium-high. Chop rosemary finely; chop pistachios and shallot coarsely. Zest 1 lime (1 teaspoon); juice both limes (2 tablespoons). Place in bag: rosemary, lime zest, lime juice, garlic, ½ teaspoon salt, ¼ teaspoon pepper, and 1 tablespoon oil; shake to combine. Add chicken to bag, seal, and knead to coat. Let stand 15 minutes (or up to 1 hour) to marinate.
    2. Meanwhile, place shallots, cocoa powder, vinegar, and remaining ½ teaspoon salt and ¼ teaspoon pepper in salad bowl; whisk in 3 tablespoons oil until blended.
    3. Split cheese in half horizontally, creating 2 rounds. Coat cheese with remaining 1 tablespoon oil. Place on grill; grill 20–30 seconds on each side until browned and beginning to melt. Remove from grill.
    4. Place chicken on grill; grill 2–3 minutes on each side until golden and 165°F. Remove chicken from grill; let stand 5 minutes.
    5. Add berries and greens to salad bowl; toss to coat, then divide among serving bowls. Cut cheese into small cubes; slice chicken thinly. Top salads evenly with pistachios, cheese, and chicken; serve.

Cobblestone Berry Bake

Ingredients

  • Cooking spray
  • 4 ½ cups mixed fresh (or frozen) berries (blueberries, blackberries, raspberries, and/or strawberries)
  • 1 tablespoon cornstarch
  • ⅓ cup brown sugar
  • 12 pieces break-apart sugar cookie dough
  • 2 tablespoons cinnamon sugar
  • Salted caramel (or vanilla) ice cream (optional for serving)

Steps

    1. Preheat oven to 350°F. Coat 9-inch baking dish with spray. Combine berries and cornstarch; place in dish and sprinkle with brown sugar.
    2. Separate dough pieces; flatten each and coat with cinnamon sugar, then arrange in single layer on top of berries. Bake 35–40 minutes until fruit is bubbly and cookies are golden.
    3. Remove from oven and let stand 10 minutes to cool. Serve with ice cream, if using.

Serving Suggestions

  • 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.

Grilled Chicken and Berry Salad

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Cobblestone Berry Bake

Do not eat raw dough/batter.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Grilled Chicken and Berry Salad

Amount per ¼ recipe serving: Calories 590, Total Fat 40g, Sat Fat 13g, Trans Fat 0g, Chol 110mg, Sodium 1160mg, Total Carb 19g, Fiber 6g, Total Sugar 10g, (Incl. 0g Added Sugars), Protein 39g, Vitamin D 10%, Calc 35%, Iron 10%, Potassium 10%

Cobblestone Berry Bake

Amount per ⅑ recipe serving: Calories 190, Total Fat 5g, Sat Fat 1.5g, Trans Fat 0g, Chol 5mg, Sodium 65mg, Total Carb 34g, Fiber 3g, Total Sugar 23g, (Incl. 19g Added Sugars), Protein 1g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 2%