Here’s a DIY berry salad I make often. It comes together in a snap when we have leftover grilled chicken. Yes, this is my typical lunch salad during seasonal berry months. I know we all know how to make a favorite tossed salad so I’m just giving you my tips for using your freezer cooking skills.
I start with marinated chicken in bulk, any flavor works, but I love the Asian Honey chicken the best on this type of salad. I always grill in bulk, at least two quart bags to have enough to freeze into convenience chicken for the freezer. I like to keep the chicken moist after grilling by covering with foil and creating juices to freeze with it.
I usually have a salad with dinner so the next day I have all the ingredients ready, along with seasonal berries to top my salad. I keep a variety of nuts on hand in glass quart mason jars: sunflower seeds, walnuts, sliced or slivered almonds. I pick whatever nut I’m in the mood for and toss on top of my leftover dinner salad along with sliced berries, which happen to be strawberries and blueberries just like Wendy’s. Then I make this sweet Asian dressing I adapted from Our Best Bites.
Sweet Asian Dressing
- 1/3 cup rice vinegar
- 1/2 cup canola oil
- 1 Tablespoon sesame oil
- 2 cloves garlic, pressed
- 1 Tablespoon soy sauce
- 1/4 cup demerara sugar
- 2 Tablespoons sesame seeds
Place ingredients into a quart jar or salad dressing dispenser and shake vigorously. Store in the refrigerator.
Have you had your berry salad today?