Print Options

Back to Grilled Chicken Salad with Blueberry Vinaigrette >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Grilled Chicken Salad with Blueberry Vinaigrette

A scrumptious combo of spring colors, textures and fresh flavors come together in this easy main-dish salad. “Enjoy this with some crusty bread and a frosty glass of minted lemonade.” Susan Gauthier - Falmouth, Maine

4 ServingsPrep: 20 min. + marinating Grill: 10 min.

Ingredients

3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon salt
1 teaspoon pepper
2 boneless skinless chicken breast halves (6 ounces each)
VINAIGRETTE:
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

Directions

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.

2 of 2

Grilled Chicken Salad with Blueberry Vinaigrette (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving equals 430 calories, 24 g fat (7 g saturated fat), 82 mg cholesterol, 420 mg sodium, 34 g carbohydrate, 4 g fiber, 24 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.