Recipe courtesy of U.S. Highbush Blueberry Council
Grilled Chicken Blueberry Pecan Salad with Honey Mustard Vinaigrette
Let's be honest — sometimes we go green. Sometimes we can't pass up the bread. Grilled chicken blueberry pecan salad means you don't have to choose! This crispy, crunchy recipe offers a fresh take on chicken salad. Grab your favorite leafy greens or make a savory sandwich with your honey mustard dowsed salad. You can't lose.
- Yield: 4 servings
Ingredients
For Chicken
1 pound boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
For Honey Mustard Dressing
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
For Salad
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.
