Blueberry Balsamic Grilled Chicken Salad Food

GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE

Steps:

• Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. 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 minutes per side. Let stand 5 minutes before slicing., Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.

GRILLED CHICKEN-BLUEBERRY SALAD

Steps:

• In a medium bowl mix together the oil, vinegar, ginger, garlic, salt and pepper.
• Divide and chill one half.
• With the remaining mixture pour into a plastic bag and add the chicken breasts.
• Seal and chill for 2 hours to overnight.
• Preheat grill to 350 degrees.
• Remove chicken from marinade-discard used marinade.
• Grill chicken for 6-8 minutes on each side, checking to make sure chicken is done and no pink is remaining inside deepest part of meat.
• Cut into thin slices.
• Place greens on a large serving platter.
• Mix together the celery, onion, peppers and carrots.
• Toss together with the reserved vinegar mixture.
• Place chicken slices on the greens, dress with the vinegar/vegetable mixture, and top with the blueberries.
• Serve.

BLUEBERRY CHICKEN SALAD

Steps:

• Set aside a few blueberries for topping salad. In a large bowl, combine chicken, celery, red pepper, green onions and remaining blueberries. In a small bowl, mix yogurt, mayonnaise and salt. Add to chicken mixture; gently toss to coat. , Refrigerate until serving. If desired, serve over lettuce. Top with reserved blueberries.