Chicken Salad with Blueberry Vinaigrette
- 2 chicken breast halves, boneless, skinless
- 1 tbsp olive oil
- 1 garlic clove, minced
- ¼ tsp salt
- ¼ tsp pepper
- 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
- 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.