Blueberry-Balsamic Grilled Chicken Salad

By Johanna

Ingredients

• 3/4 cup Balsamic Vinaigrette Dressing, divided
• 4 small boneless skinless chicken breast halves (1 lb.)
• 1 pkg. (10 oz.) torn mixed salad greens
• 1 red pepper, cut into thin strips, then cut crosswise in half
• 1 cup fresh blueberries
• 1/3 cup thin small red onion slices, separated into rings
• 3 Tbsp. Mayo with Olive Oil Reduced Fat Mayonnaise
• 1/2 cup pine nuts, toasted
• 1/4 cup sliced fresh basil

Preparation

Step 1

1. Heat grill to medium-high heat.

2. Pour 1/4 cup dressing over chicken in shallow dish; turn over to coat both sides of each breast. Refrigerate 10 min. to marinate. Meanwhile, cover 4 large plates with salad greens; top with peppers, blueberries and onions. Gradually whisk remaining dressing into mayo in bowl until well blended. Refrigerate salads and mayo mixture until ready to use.

3. Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 min. on each side or until done (165ºF).

4. Cut chicken into thin slices. Drizzle mayo mixture over salads; top with chicken, nuts and basil.