Chicken Blueberry Salad
Yield
4 servingsPrep
10 minCook
12 minReady
1⅓ hrsTrans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | tablespoons |
olive oil
|
|
½ | cup |
rice vinegar
|
|
2 | teaspoons |
ginger
freshly minced |
|
1 | clove |
garlic
minced |
|
¼ | teaspoon |
salt
|
|
½ | teaspoon |
black pepper
|
|
3 | each |
chicken breasts
skinned and boned, halves |
|
1 | each |
celery
rib, chopped |
|
½ | cup |
sweet vidalia onions
diced |
|
½ | cup |
sweet red bell peppers
chopped |
|
1 | cup |
carrots
shredded |
|
4 | cups |
mixed salad greens
torn mixed |
* |
1 | cup |
blueberries
fresh |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
45 | ml |
olive oil
|
|
118 | ml |
rice vinegar
|
|
1E+1 | ml |
ginger
freshly minced |
|
1 | clove |
garlic
minced |
|
1.3 | ml |
salt
|
|
2.5 | ml |
black pepper
|
|
3 | each |
chicken breasts
skinned and boned, halves |
|
1 | each |
celery
rib, chopped |
|
118 | ml |
sweet vidalia onions
diced |
|
118 | ml |
sweet red bell peppers
chopped |
|
237 | ml |
carrots
shredded |
|
946 | ml |
mixed salad greens
torn mixed |
* |
237 | 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.