Grilled Chicken Salad with Blueberries, Pecans, and Honey-Poppy Vinaigrette - dummies

Grilled Chicken Salad with Blueberries, Pecans, and Honey-Poppy Vinaigrette

By Erin Palinski-Wade, Tara Gidus, Kristina LaRue

Tired of the same boring salads on your flat-belly diet? Perk up your palate with this recipe for Grilled Chicken Salad with Blueberries and Pecans topped off with tasty Honey-Poppy Vinaigrette. A sprinkling of crumbled blue cheese (or feta) balances the sweetness of the dressing.

Prep time: 2 minutes

Cook time: 12 minutes

Yield: 8 servings

Honey-Poppy Vinaigrette (recipe follows)

16 ounces boneless, skinless chicken breasts

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup pecans

6 ounces arugula

6 ounces spinach

2 cups fresh blueberries

1/2 cup crumbled blue cheese or feta cheese

  1. Heat the grill or grill pan to medium-high.

  2. Sprinkle the chicken with the garlic, salt, and pepper.

  3. Place the chicken on the grill, and grill until the internal temperature of the chicken (as measured with a meat thermometer) reaches 165 degrees F, about 8 minutes per side. Set aside to cool.

  4. Heat the oven to 375 degrees F. On a cookie sheet, spread the pecans. Bake until fragrant, 5 to 7 minutes.

  5. With two forks, shred the chicken.

  6. In a large salad bowl, toss the arugula and spinach with 1/2 of the vinaigrette.

  7. Top with the chicken, blueberries, cheese, and pecans, and toss gently.

Honey-Poppy Vinaigrette

1/2 cup balsamic vinegar

1/2 cup white balsamic vinegar

1/4 cup honey

2 tablespoons Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup extra-virgin olive oil

2 tablespoons poppy seeds

  1. In a medium bowl, whisk the balsamic vinegar, white balsamic vinegar, honey, mustard, salt, and pepper.

  2. Continue whisking while gradually adding the olive oil. Stir in the poppy seeds. Set aside.

Per serving: Calories 307 (From Fat 187); Fat 21g (Saturated 4g); Cholesterol 43mg; Sodium 343mg; Carbohydrate 16g (Dietary Fiber 3g); Protein 17g.

Note: This recipe is reproduced from The U.S. Highbush Blueberry Council. Reproduced with the permission of Sodexo, Garden Cafe, Chicago Botanic Garden.