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Grilled Chicken Salad with fresh blueberries, pecans and honey poppy vinaigrette

Explode your taste buds with flavors and textures of this healthy blueberry-icious salad!

Grilled Chicken Salad with fresh blueberries, pecans and honey poppy vinaigrette
Print Recipe
This mix of chicken, salad, blueberries and pecans is a tasty budget stretcher! Starting with two chicken breasts, a cup of pecans and 2 cups of blueberries and end up with a well fed family dinner. Even better, its healthy too! - Courtesy of the U.S. Highbush Blueberry Council
Servings
8
Servings
8
Grilled Chicken Salad with fresh blueberries, pecans and honey poppy vinaigrette
Print Recipe
This mix of chicken, salad, blueberries and pecans is a tasty budget stretcher! Starting with two chicken breasts, a cup of pecans and 2 cups of blueberries and end up with a well fed family dinner. Even better, its healthy too! - Courtesy of the U.S. Highbush Blueberry Council
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Heat grill or grill pan to medium-high.
  2. Sprinkle chicken with garlic, 1/4 teaspoon each of the salt and pepper.
  3. Grill until internal temperature reaches 165°F, about 8 minutes per side; set aside to cool.
  4. Heat oven to 375°F. Spread pecans on a cookie sheet; bake until fragrant, 5 to 7 minutes.
  5. In a mixing bowl, whisk the balsamic, white balsamic, honey, mustard and remaining salt and pepper.
  6. Continue whisking while gradually adding the olive oil. Stir in the poppy seeds; set aside.
  7. With two forks, shred the chicken.
  8. In a large salad bowl, toss the arugula and spinach with about ½ cup of the vinaigrette.
  9. Top with chicken, blueberries, cheese and pecans and toss gently.
  10. Reserve remaining vinaigrette for another use.