Salad Ayam Feta Berry Panggang dengan Saus Chipotle Manis

Instructions

1. In a medium sized saucepan, heat up ½ tablespoon olive oil over medium-high heat. Add ¼ cup finely diced onion and cook until soft, about 4 minutes. Add 1 teaspoon minced garlic and cook for another minute. Add 1 teaspoon finely chopped chipotle chiles in adobo and cook, stirring constantly, for 1 minute. Add 2 cups fresh raspberries and cook until soft, about 3 minutes.
2. Add ¼ cup raspberry vinegar and stir. Add ⅓ cup white sugar and ¼ teaspoon salt and bring to a boil. Reduce the heat to medium and cook until thickened and reduced by half, about 10 minutes. Remove from the heat and allow to cool entirely.
3. Preheat the grill to high heat (or a skillet to medium-high). Oil the grill grates. Slice 1½ pounds boneless skinless chicken breasts in half horizontally, pat dry with paper towel, and then sprinkle 1 tablespoon McCormick Bacon Chipotle Seasoning Mix generously onto the breasts. Rub the mix all over the chicken making sure it is completely covered.
4. Grill the chicken 5-8 minutes per side or until the chicken registers 165 degrees Fahrenheit. Remove from the heat and let stand for 5 minutes. Slice into strips.
5. In a large bowl, toss together 6 cups mixed greens lettuce, 2 cups sliced strawberries, 1 cup fresh raspberries, ½ cup blueberries, ½ cup blackberries, and 10 slices cooked and crumbled center cut bacon, and 4 ounces crumbled feta cheese. Add the chicken strips.
6. Add the chicken strips on top of the salad. Toss to coat with the dressing and enjoy immediately!