Chicken: Grilled Chicken Salad with Blueberry Vinaigrette

Source: Taste of Home

The blueberry vinaigrette is amazing.
Beautiful presentation and the taste will "wow" your guests!

This tastes best when all ingredients (except chicken) are at room temperature. Brings out more flavor.

Ingredients

2 boneless skinless chicken breast halves (6 ounces each)
1 Tbls. olive oil
1 garlic clove, minced
1/4 t. salt
1/4 t. pepper

mixed greens to serve 4 (or 10 oz. pkg. ready-to-serve salad greens)
1 c. fresh blueberries (sweet are the best)
1/2 c. canned mandarin oranges, drained
1 c. crumbled goat cheese

sliced almonds (toasted), optional

Blueberry Vinaigrette

1/4 c. olive oil
1/4 c. blueberry preserves (good quality)
2 Tbls. balsamic vinegar
2 Tbls. maple syrup
1/4 t. ground mustard
1/8 t. salt
dash pepper

Instructions

Toss chicken with oil, garlic, salt and pepper. Cover and refrigerate at least 30 minutes or all day.

In a small bowl, whisk together vinaigrette ingredients; cover and refrigerate until serving.

Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing into thin strips.

Place greens in a large salad bowl or platter. Top with warm chicken strips, blueberries, mandarin oranges and sliced almonds, if using.

Whisk vinaigrette again; drizzle over salad.

Top with crumbled cheese.

Serves 4

NOTE: Could easily substitute strawberries or raspberries and use strawberry or raspberry jam. This full recipe can serve 4. If you only want to make for 2, just cut ingredients in half to make another 2 salads the next day. Make the full dressing recipe, but only use half. I like to heat up the cold leftover dressing in the microwave for just a bit to warm slightly. Heat up the remaining chicken as well. Serves 4