1. Preheat grill to medium-high. Season both sides of the chicken with salt and pepper.
2. Combine vinaigrette ingredients in a blender until smooth, about 30 seconds. Adjust seasonings as needed, transfer to a small bowl and set aside.
3. Grill chicken 3-4 minutes per side, or until cooked through. Transfer to a plate and cover with foil; rest for 5 minutes, then slice.
4. Place spinach in a large mixing bowl and toss with 1/2 the dressing. Separate onto 4 plates and top with strawberries, blackberries, almonds, goat cheese and sliced chicken. Serve the remaining dressing on the side.
Very Berry Grilled Chicken Salad with Blueberry-Balsamic Vinaigrette
Serves 4
All you need:
Vinaigrette
1/2 cup fresh blueberries
1 small shallot, diced
1/4 cup grapeseed oil (or olive oil)
2 tablespoons balsamic vinegar (preferably aged balsamic if you can find it)
2 teaspoons honey
1 tablespoon Dijon mustard
Salt and pepper, to taste
1 pound boneless, skinless chicken
8 cups baby spinach
1 cup fresh strawberries, sliced
1/2 cup fresh blackberries
1/2 cup toasted slivered almonds
1/2 cup crumbled goat cheese
All you do:
1. Preheat grill to medium-high. Season both sides of the chicken with salt and pepper.
2. Combine vinaigrette ingredients in a blender until smooth, about 30 seconds. Adjust seasonings as needed, transfer to a small bowl and set aside.
3. Grill chicken 3-4 minutes per side, or until cooked through. Transfer to a plate and cover with foil; rest for 5 minutes, then slice.
4. Place spinach in a large mixing bowl and toss with 1/2 the dressing. Separate onto 4 plates and top with strawberries, blackberries, almonds, goat cheese and sliced chicken. Serve the remaining dressing on the side.