Name: Grilled Chicken Blueberry Pecan Salad with Honey Mustard Vinaigrette
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken breasts; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 cup honey; 3 tablespoons whole-grain Dijon mustard; 2 tablespoons apple cider vinegar; 2 tablespoons olive oil; 1 clove garlic, minced; 1/2 teaspoon kosher salt; 1/8 teaspoon pepper; 6 cups red leaf lettuce; 1 1/2 cups blueberries; 1 Gala apple, cored and sliced; 1/4 cup red onion, thinly sliced; 1/2 cup pecans, toasted

Directions

Preheat grill for direct heat grilling.
Season chicken breasts with 1/2 teaspoon kosher salt, 1/4 teaspoon pepper and garlic powder and grill, turning once, until chicken is cooked through. Let stand 10 minutes; slice and reserve.

For Honey Mustard Dressing

In a bowl, whisk honey, Dijon mustard, vinegar, olive oil, garlic, 1/2 teaspoon kosher salt and 1/8 teaspoon pepper until blended.

For Salad

In a bowl, combine lettuce, blueberries, apple, red onion and pecans and toss with some (about 1/2 cup) of the dressing.
Arrange sliced chicken over lettuce mixture and drizzle with additional dressing.