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Chicken Blueberry Salad

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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 servings

PREP

10 min

COOK

12 min

READY

1⅓ hrs

When 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

3 45
TABLESPOONS ML OLIVE OIL
½ 118
CUP ML RICE VINEGAR
2 10
TEASPOONS ML GINGER
freshly minced
1 1
CLOVE CLOVE GARLIC
minced
¼ 1.3
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
3 3
EACH EACH CHICKEN BREAST
skinned and boned, halves
1 1
EACH EACH CELERY
rib, chopped
½ 118
CUP ML SWEET VIDALIA ONIONS
diced
½ 118
CUP ML SWEET RED BELL PEPPER
chopped
1 237
CUP ML CARROTS
shredded
4 946
CUPS ML MIXED SALAD GREEN
torn mixed *
1 237
CUP ML BLUEBERRIES
fresh

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 245g (8.6 oz)
Amount per Serving
Calories 253 44% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 232mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 43g
Vitamin A 121% Vitamin C 53%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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