Grilled Chicken Salad with Blueberry Vinaigrette Recipe

By Booper-2

Ingredients

• VINAIGRETTE:
• 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

Preparation

Step 1

In a large resealable plastic bag, combine the oil, garlic, salt and pepper; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
In a small bowl, whisk vinaigrette ingredients. 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 a meat thermometer reads 160°. When cool enough to handle, cut chicken into slices.
Divide salad greens among four serving plates. Top each with chicken, blueberries and oranges. Whisk vinaigrette and drizzle over salads; sprinkle with cheese. Yield: 4 servings.