Monday, April 13, 2015

Very Berry Grilled Chicken Salad with Blueberry-Balsamic Vinaigrette


I think we can officially say spring is here (finally!) and with that comes sweet, juicy strawberries. They are by far my favorite fruit and getting them this cheap means it's time to stock up! They are especially tasty in this salad paired with tangy goat cheese and fresh blueberry dressing. Enjoy this meal for lunch or dinner and celebrate the season :)


1. Preheat grill to medium-high. Season both sides of the chicken with salt and pepper.
2. Combine vinaigrette ingredients in a blender until smooth, about 30 seconds. Adjust seasonings as needed, transfer to a small bowl and set aside.


3. Grill chicken 3-4 minutes per side, or until cooked through. Transfer to a plate and cover with foil; rest for 5 minutes, then slice.



4. Place spinach in a large mixing bowl and toss with 1/2 the dressing. Separate onto 4 plates and top with strawberries, blackberries, almonds, goat cheese and sliced chicken. Serve the remaining dressing on the side.





Very Berry Grilled Chicken Salad with Blueberry-Balsamic Vinaigrette
Serves 4

All you need:
Vinaigrette
1/2 cup fresh blueberries
1 small shallot, diced
1/4 cup grapeseed oil (or olive oil)
2 tablespoons balsamic vinegar (preferably aged balsamic if you can find it)
2 teaspoons honey
1 tablespoon Dijon mustard
Salt and pepper, to taste

1 pound boneless, skinless chicken
8 cups baby spinach
1 cup fresh strawberries, sliced
1/2 cup fresh blackberries
1/2 cup toasted slivered almonds
1/2 cup crumbled goat cheese

All you do:
1. Preheat grill to medium-high. Season both sides of the chicken with salt and pepper.
2. Combine vinaigrette ingredients in a blender until smooth, about 30 seconds. Adjust seasonings as needed, transfer to a small bowl and set aside.
3. Grill chicken 3-4 minutes per side, or until cooked through. Transfer to a plate and cover with foil; rest for 5 minutes, then slice.
4. Place spinach in a large mixing bowl and toss with 1/2 the dressing. Separate onto 4 plates and top with strawberries, blackberries, almonds, goat cheese and sliced chicken. Serve the remaining dressing on the side.

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