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Grilled Chicken Salad with Blueberry Vinaigrette

 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.
Nutritional 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.