Grilled Chicken and Blueberry Salad

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Grilled Chicken and Blueberry Salad
Prep/Cook
27 minutes
Difficulty
Quick and Easy
Servings
Serves 4

Ingredients

1/2 cup rice vinegar
3 tablespoons olive oil
1 teaspoon garlic, minced
2 teaspoons ginger, minced
Coarse salt and freshly ground pepper, to taste
4 Simple Truth Boneless Skinless Chicken Breast 
4 Roma (or plum) tomatoes diced
1 head Simple Truth Organic Baby Romaine, torn
1 1/2 pint container blueberries, rinsed
1/4 cup Simple Truth Sliced Raw Almonds

Directions

  1. In a medium bowl, combine vinegar, olive oil, garlic, ginger and salt and pepper. Place chicken in a large resealable plastic bag and pour half of the dressing over chicken. Turn to coat and refrigerate up to one hour or all day. Refrigerate remaining dressing until ready to use.
  2. Remove chicken from bag and discard marinade. Place almonds in a small skillet and over medium-high heat, toast almonds until nicely browned. Set aside.
  3. Preheat grill to medium (or a grill pan to medium high).
  4. Grill the chicken over direct medium heat until the meat is firm to the touch and no longer pink in the center, 8-12 minutes, turning once. Internal temperature needs to be 165 degrees. Transfer to a cutting board to cool, then slice into thin strips.
  5. Meanwhile, in a large salad bowl, combine tomatoes and lettuce with remaining dressing and toss to coat. Serve salad topped with chicken strips and sprinkled with blueberries and toasted almonds.

Nutritional Info *per serving

calories 282
grams protein 42
grams total fat 8
grams fiber 2
gram saturated fat 1
grams carbohydrates 9
mgs cholesterol 103
mgs sodium // 149

Nutritional Info *per serving

calories 282
grams protein 42
grams total fat 8
grams fiber 2
gram saturated fat 1
grams carbohydrates 9
mgs cholesterol 103
mgs sodium // 149