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Grilled Chicken Salad with Blueberry Vinaigrette

6/4/2019, 6 p.m.
Servings: 4 / Total Time: 35 mins Ingredients • 2 boneless skinless chicken breast halves (6 ounces each) • 1 ...

Servings: 4 / Total Time: 35 mins

Ingredients

• 2 boneless skinless chicken breast halves (6 ounces each)

• 1 tablespoon olive oil

• 1 garlic clove, minced

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• VINAIGRETTE:

• 1/4 cup olive oil

• 1/4 cup blueberry preserves

• 2 tablespoons balsamic vinegar

• 2 tablespoons maple syrup

• 1/4 teaspoon ground mustard

• 1/8 teaspoon salt

• Dash pepper

• SALADS:

• 1 package (10 ounces) ready-to-serve salad greens

• 1 cup fresh blueberries

• 1/2 cup canned mandarin oranges

• 1 cup crumbled goat cheese

Directions

• Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving.

• Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing.

• Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.