Grilled Chicken Blueberry Salad Food

GRILLED CHICKEN BLUEBERRY PECAN SALAD WITH HONEY MUSTARD VINAIGRETTE

Steps:

• Preheat grill for direct heat grilling.
• Season chicken breasts with 1/2 teaspoon kosher salt, 1/4 teaspoon pepper and garlic powder and grill, turning once, until chicken is cooked through. Let stand 10 minutes; slice and reserve.
• In a bowl, whisk honey, Dijon mustard, vinegar, olive oil, garlic, 1/2 teaspoon kosher salt and 1/8 teaspoon pepper until blended.
• In a bowl, combine lettuce, blueberries, apple, red onion and pecans and toss with some (about 1/2 cup) of the dressing.
• Arrange sliced chicken over lettuce mixture and drizzle with additional dressing.

BLUEBERRY-BALSAMIC GRILLED CHICKEN SALAD

Steps:

• Heat grill to medium-high heat.
• Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 10 min. to marinate. Meanwhile, cover 4 large plates with salad greens; top with peppers, blueberries and onions. Gradually whisk remaining dressing into mayo in bowl until blended. Refrigerate salads and mayo mixture until ready to use.
• Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF).
• Cut chicken into thin slices. Drizzle mayo mixture over salads; top with chicken, nuts and basil.

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.

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.

SPINACH SALAD WITH GRILLED CHICKEN & BLUEBERRIES

Steps:

• In a jar or container with cover combine the dressing ingredients and shake well. Refrigerate to chill until ready to serve.
• Wash fruit and veggies and dry completely. Dressing will not adhere if greens are wet.
• Combine the spinach, blueberries, onion, sunflower kernels, nuts and raisins in a large bowl.
• Slice chicken into strips and place on top of greens.
• Pour chilled dressing over salad and gently toss.

GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE

Steps:

• In a large resealable plastic bag, combine oil, garlic, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Place vinaigrette ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until ready to use.
• Drain and discard marinage. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until juices run clear. When cool enough to handle, cut chicken into slices.
• Divide salad greens among four serving plates. Top each with chicken, blueberries and oranges. Shake the vinaigrette and drizzle over salads; sprinkle with cheese.