Grilled Chicken Salad with Blueberry Vinaigrette Recipe

5 9 11
Grilled Chicken Salad with Blueberry Vinaigrette Recipe
Grilled Chicken Salad with Blueberry Vinaigrette Recipe photo by Taste of Home
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Grilled Chicken Salad with Blueberry Vinaigrette Recipe

Read Reviews
5 9 11
Publisher Photo
We love adding grilled chicken to our salads in the summer, but the real star here is the vinaigrette made with blueberry preserves and maple syrup. It goes great with a fresh baguette and a frosty glass of minted lemonade. —Susan Gauthier, Falmouth, Maine
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.

Ingredients

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

Directions

Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving.
Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing.
Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese. Yield: 4 servings.
Originally published as Grilled Chicken Salad with Blueberry Vinaigrette in Simple & Delicious May 2010, p35

Nutritional Facts

1 serving: 455 calories, 26g fat (7g saturated fat), 82mg cholesterol, 460mg sodium, 36g carbohydrate (27g sugars, 4g fiber), 24g protein.

  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • VINAIGRETTE:
  • 1/4 cup olive oil
  • 1/4 cup blueberry preserves
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 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
  • 1/2 cup canned mandarin oranges
  • 1 cup crumbled goat cheese
  1. Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving.
  2. Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing.
  3. Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese. Yield: 4 servings.
Originally published as Grilled Chicken Salad with Blueberry Vinaigrette in Simple & Delicious May 2010, p35

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Reviews forGrilled Chicken Salad with Blueberry Vinaigrette

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MY REVIEW
laurijane User ID: 7815299 269807
Reviewed Jul. 22, 2017

"Delicious, colorful and unique with the blueberry vinaigrette. Have included this in our rotation of summer salads. Oh, I added thinly sliced red onion which we felt complemented the blend of flavors."

MY REVIEW
browns19fan User ID: 919833 269745
Reviewed Jul. 20, 2017

"Another marvelous dinner from S&D! I used purchased fajita-seasoned cooked chicken strips and omitted the cheese. I nearly added pistachios and sliced green onions, but I was afraid they'd clash with the dressing. And after taking a few bites I'm glad I left out the extras. My husband, who's just OK with having salad as a meal (it better not happen often!) and is suspicious of any dressing but Thousand Island, raved about it. Thank you, Susan, for sharing the recipe."

MY REVIEW
daniellem02 User ID: 7255396 119485
Reviewed Jun. 24, 2014

"This is our go-to summer salad! I use fresh nectarine slices, but you could really use any berry/stone fruit combo. Definitely a keeper!"

MY REVIEW
ArianeDawn User ID: 4428953 191379
Reviewed Apr. 26, 2014

"This was so good!!! Looking forward to blueberries being in season again to make this! Even such a simple marinade for the chicken was so delicious!"

MY REVIEW
sulynn051467 User ID: 4338984 119483
Reviewed Oct. 25, 2011

"Delicious! Very very tasty already request for again and again!"

MY REVIEW
joniotto User ID: 1827180 146995
Reviewed Aug. 30, 2010

"Delicious main dish salad that's perfect for warm, summer days. I've made this twice - once with the blueberries and oranges, and once with blueberries and strawberries in place of the oranges. Both were delicious and I've found that I have to double the recipe because my family enjoys it so much! Thanks for the great recipe!"

MY REVIEW
momofpsj User ID: 2099317 173038
Reviewed Jul. 7, 2010

"This was a hit with my husband and 3 kids. A definite keeper! The only change I made was making my own blueberry sauce from hand-picked blueberries instead of using blueberry preserves. YUMMY!"

MY REVIEW
sfruechte User ID: 2165202 129174
Reviewed Jul. 1, 2010

"My husband and I both loved this salad! His comment was "I could eat this once a week!"."

MY REVIEW
maryanderson1245 User ID: 4051412 121388
Reviewed Jun. 25, 2010

"This is the best salad I have ever made. I might switch the canned mandarin for fresh necatrines but other than it is fantastic!"

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