Friday, July 8, 2016

{soups-salads-and-salad-dressings} WR Grilled Chicken Salad with Blueberry Vinaigrette

 

Grilled Chicken Salad with Blueberry Vinaigrette 

http://www.tasteofhome.com/recipes/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

TOTAL TIME: Prep: 20 minutes + marinating

Grill: 10 minutes.

YIELD: 4 servings

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

·                                 1. 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. In a small bowl, whisk vinaigrette ingredients. Cover and refrigerate until ready to use.

·                                 3. 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.

·                                 4. 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 each: 430 calories, 24g fat (7g saturated fat), 82 mg cholesterol, 420 mg sodium, 34g carbohydrate (28g sugars, 4g fiber), 24g protein

 

 

 

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