• 2 chicken breast halves, boneless, skinless
• 1 tbsp olive oil
• 1 garlic clove, minced
• ¼ tsp salt
• ¼ tsp pepper

VINAIGRETTE:

• ¼ cup olive oil
• ¼ cup blueberry preserves
• 2 tbsp balsamic vinegar
• 2 tbsp maple syrup
• ¼ tsp ground mustard
• ⅛ tsp salt
• Dash pepper

SALADS:

• 10 oz ready-to-serve salad greens
• 1 cup fresh blueberries
• ½ cup canned mandarin oranges
• 1 cup crumbled goat cheese

Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 min. 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 min per side. Let stand 5 min before slicing.

Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.

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