Grilled Chicken Salad with Blueberry Vinaigrette

By mackenzielester

Ingredients

• VINAIGRETTE:
• Ingredients
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 boneless skinless chicken breast halves (6 ounces each)
• 1/4 cup olive oil
• 1/4 cup blueberry preserves
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• 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 snack-size cup (4 ounces) mandarin oranges, drained
• 1 cup crumbled goat cheese

Details

Servings 4

Preparation

Step 1

In a large resealable plastic bag, combine the oil, garlic, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Place the vinaigrette ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until ready to use.
Drain and discard marinade. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until juices run clear. When cool enough to handle, cut chicken into slices.
Divide salad greens among four serving plates. Top each with chicken, blueberries and oranges. Shake vinaigrette and drizzle over salads; sprinkle with cheese. Yield: 4 servings.