Chicken Blueberry Salad
Submitted by happyzhangbo
Grilled chicken sliced over mixed greens with fresh blueberries, Vidalia onion, and a zesty ginger-rice vinegar dressing. A light, colorful summer salad that comes together in under an hour.
YIELD
4 servingsPREP
10 minCOOK
12 minREADY
1⅓ hrsWhen the grill is hot and blueberries are in season, this salad is the move.
Chicken breasts get a quick soak in a ginger and rice vinegar marinade, then hit the grill until they pick up those charred edges that make everything better.
Slice them thin over a bed of mixed greens piled with crunchy celery, sweet Vidalia onion, red bell pepper, and shredded carrots.
The same marinade doubles as your dressing, so there’s one less thing to fuss with.
Scatter a handful of fresh blueberries on top and you’ve got a salad that’s as bright on the plate as it is on the palate.
Chef Tips
- Marinate the chicken at least an hour, but don’t go past 4 hours. The vinegar will start to break down the texture.
- Let the grilled chicken rest 5 minutes before slicing so the juices stay in the meat, not on your cutting board.
- Swap blueberries for blackberries or sliced strawberries depending on what looks best at the market.
Ingredients
Directions
Whisk together first 6 ingredients.
Reserve half of mixture, and chill.
Place chicken in a shallow dish or heavy-duty zip-top plastic bag; pour remaining mixture over chicken.
Cover or seal, and chill at least 1 hour.
Remove chicken from marinade; discard marinade.
Grill over medium-high heat (350° to 400°) 6 minutes on each side or until done.
Cut into thin slices.
Combine celery and next 3 ingredients; add reserved dressing, tossing to coat.
Place chicken over greens.
Top with celery mixture; sprinkle with berries.
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