Blueberry Spinach Salad with Grilled Chicken
Blueberry Spinach Salad with Grilled ChickenIngredients
3 6-ounce skinless, boneless chicken breast halves
1 6-ounce package fresh baby spinach
1 cup crumbled goat cheese
1 cup blueberries, optional
Cooking spray
1 cup blueberries (for dressing)
2 tbsp lemon juice (for dressing)
2 tbsp extra-virgin olive oil (for dressing)
2 tbsp honey (for dressing)
2 tsp chopped fresh thyme (for dressing)
½ tsp salt (for dressing)
Blueberry Spinach Salad with Grilled Chicken
Blueberry Spinach Salad with Grilled ChickenInstructions
1
To prepare Blueberry Thyme dressing, place all ingredient in a blender; process for 30 seconds or until smooth.
2
Place chicken breasts in a medium bowl. Add 1⁄3 cup dressing, toss to coat.
3
Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add chicken mixture to pan; cook 5 minutes on each side, or until desired degree of doneness.
4
Let chicken stand 3 minutes before cutting crosswise into 1⁄2-inch slices. Cover and keep warm.
5
While chicken cooks, place 1 1⁄2 cups spinach on each of four plates. Top salads evenly with chicken slices; sprinkle evenly with goat cheese and, if desired, blueberries. Drizzle evenly with remaining dressing.
More Recipes
Garden Fresh Pasta Salad
Soups and Salads
Tortilla Soup
Soups and Salads
Creamy Tomato Soup
Soups and Salads
Copyright © 2025 Ohio's Amish Country. All Rights Reserved.