Grilled Chicken Blueberry Pecan Salad With Honey Mustard Vinaigrette Food

GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE

Grilled Chicken Salad with Blueberry Vinaigrette image

When it comes to grilled chicken recipes, we love this refreshing salad in the summer. The real star here is the vinaigrette made with blueberry preserves and maple syrup. It goes great with a fresh baguette and a frosty glass of minted lemonade. -Susan Gauthier, Falmouth, Maine

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
VINAIGRETTE:
1/4 cup olive oil
1/4 cup blueberry preserves
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
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
1/2 cup canned mandarin oranges
1 cup crumbled goat cheese

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.

Nutrition Facts : Calories 455 calories, Fat 26g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 460mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 4g fiber), Protein 24g protein.

APPLE-PECAN SALAD WITH HONEY VINAIGRETTE

Apple-Pecan Salad with Honey Vinaigrette image

Fresh apples and pecans deliver color, crispiness and crunch to your seasonal side salads in this delicious fall recipe.

Provided by Food Network

Time 15m

Yield 10 servings

Number Of Ingredients 10

Ingredients

7 cups spring mix lettuce
1 medium apple, sliced
1/3 cup pecan halves, toasted
1/4 cup apple cider vinegar
4 Tbsp. honey
2 Tbsp. olive oil
1/2 tsp. mustard
1/8 tsp. salt
1/8 tsp. pepper
1 cup shredded Parmesan cheese

Steps:

In a serving bowl, combine the lettuce, apple and pecans. In a small bowl, whisk the vinegar, honey, oil, mustard, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese.

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