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Chicken Salad with Blueberry Vinaigrette

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.
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