Grilled Chicken Salad With Blueberry Vinaigrette Recipes

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.

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 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 SALAD WITH BLUEBERRY VINAIGRETTE

Steps:

• Using a small blender, blend together all dressing ingredients. Taste and adjust seasoning as needed.
• Preheat grill over medium high heat. Season the chicken breasts on both sides with the mural of flavor sesasoning. Grill for 8-10 minutes. Allow to rest and then chop into bite sized pieces.
• Toss the lettuce with some of the prepared dressing - dress it to your liking, don't add it all at once.
• Add the chicken, onion, avocado, blueberries, candied walnuts, and feta cheese.
• Toss together and serve. Add extra dressing if desired.

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.

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 SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Mix wine, salt, and cayenne pepper, pour over chicken breasts and marinate at least 2 hours, preferably overnight.
• Drain marinade, and pat dry chicken.
• Grill on outdoor grill or grill pan until done, cut into bite sized slices, keep warm.
• Combine dressing ingredients in a jar with a tight fitting lid. It may be necessary to microwave for a few seconds to get the preserves incorporated.
• Toss spinach with dressing, divide onto 4 plates, top with orange, onion, and avocado, and sliced chicken.

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-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.