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Test Kitchen Approved

Chicken Blueberry Salad

ChickenGrillGastro-Pub

Time: 30 minutes

Yield: 4 servings

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About

This beautiful salad (yes, we called it beautiful) is packed with some unexpected surprises that we are sure you are going to love! The deliciously fresh Chicken Blueberry Salad is perfect for summer or any time you need a burst of summer at your table. The crispy greens join hands with the fresh blueberries and juicy mandarin oranges along with a refreshing flavor-packed vinaigrette surprise. When all of these taste sensations hang out together, well, it's nothing short of perfection! Don't make a salad that ends up in the back of the refrigerator, try this unexpectedly fabulous Chicken Blueberry Salad and you will never throw out wilted lettuce again! Even though beauty is in the eye of the beholder, we assure you this little looker will knock your tastebud's socks off and have you begging for more!

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Ingredients

  • For the salad:
  • 2 chicken breast halves, boneless and skinless
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (10-ounce) package ready-to-serve salad greens
  • 1 cup fresh blueberries
  • 1/2 cup canned mandarin oranges
  • 1 cup parmesan cheese, shaved
  • For the 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
  • pepper, to taste

Directions

Step 1 -Toss the chicken with 1 tablespoon of the olive oil, the garlic, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper and refrigerate it, covered, for 30 minutes.

Step 2 -In a small bowl, whisk the remaining olive oil, the blueberry preserves, the balsamic vinegar, the maple syrup, the ground mustard, the remaining salt, and the remaining pepper together and refrigerate, covered, until ready to serve.

Step 3 -Preheat the grill to medium heat.

Step 4 -Grill the chicken, covered, until an instant thermometer inserted into the center reads 165 degrees F, about 5-7 minutes per side.

Step 5 -Place the greens on a serving plate and top with the chicken, the blueberries, and the mandarin oranges.

Step 6 -Whisk the vinaigrette and drizzle it over the salad.

Step 7 -Sprinkle the salad with the cheese and serve.

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