Spinachsaladwithgrilledchickenblueberries Recipes

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 SPINACH SALAD WITH CHICKEN, PECANS AND BLEU CHEESE

Steps:

• Divide spinach among 4 plates. Garnish each plate with radicchio leaves.
• Top spinach with pecans, blueberries, bleu cheese and chicken slices.
• Prepare vinaigrette:.
• Whisk together shallot, bleuberries, sugar, salt, raspberry vinegar and vegetable oil.
• Drizzle over salad.
• There will be some dressing leftover. Store in the refrigerator and use within a few days.

BLUEBERRY SPINACH SALAD

Steps:

• Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well.
• Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl. Drizzle with dressing and toss gently; serve immediately.

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.