Grilled Chicken, Kale and Berry Salad with Apricot Vinaigrette

From: A Bountiful Kitchen

Marinade:

1 C sprite

1/2 C soy sauce

1/2 C canola oil

1 tsp crushed garlic

1 T lemon pepper

Salad:

2 chicken breast halves

1 bunch kale

1 lemon, juiced

1 6-10 oz bag spinach

1 pint strawberries

1 pint blackberries

1 C craisins

1 C cilantro

1 avocado

4 oz gorgonzola cheese

1 C pumpkin seeds

Dressing:

3/4 C canola oil

1/3 C orange juice

1/4 C white balsamic/cider vinegar

3 T apricot or peach jam or honey

salt and pepper to taste

Place the marinade ingredients in a ziplock bag and whisk. Add chicken to bag and place in refrigerator for at least 1-4 hours, or overnight. When ready to grill, remove chicken from bag and discard marinade. Grill over medium heat for about 8 minutes per side. Remove from grill when cooked, let cool and slice chicken against grain. Set on plate and refrigerate until ready to serve. Meanwhile, make the dressing by combining all ingredients in a blender or use an immersion blender to mix well. Refrigerate until ready to assemble salad. To assemble salad, place kale in a large bowl or on a platter. Squeeze fresh lemon over kale and using hands, massage the fresh lemon juice into the kale to break down the fibers in the kale. Gently toss the spinach with the kale.  Do not massage the spinach! Arrange the remaining salad ingredients on top of the fresh kale and spinach mixture. Drizzle with prepared dressing and serve remaining dressing on the side of the salad. Serves 6 as a main, or 10-12 as a side. If preparing ahead, add avocado and pumpkin seeds to salad and dress salad just before serving.