Grilled Chicken and Blueberry Salad

Add some savory, marinated grilled chicken to this light blueberry salad – a perfect summertime meal!

Serves: 4Prep: 15 minutesCook: 12 minutesTotal: 27 minutes

Serves: 4

Ingredients

  • 1/2 cup rice vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, minced
  • 2 teaspoons ginger, minced
  • Coarse salt and freshly ground pepper, to taste
  • 4 Simple Truth™ Natural Boneless Skinless Chicken Breast
  • 4 Roma (or plum) tomatoes, diced
  • 1 head Simple Truth Organic™ Baby Romaine, torn
  • 1 container (½ pint) blueberries, rinsed
  • 1/4 cup Simple Truth™ Sliced Raw Almonds

Directions

  • In a medium bowl, combine the vinegar, olive oil, garlic, ginger and salt and pepper. Place the chicken in a large resealable plastic bag and pour half of the dressing over chicken. Turn to coat and refrigerate 1-24 hours. Refrigerate remaining dressing until ready to use.
  • Remove chicken from bag and discard marinade. Place almonds in a small skillet and toast over medium-high heat, until nicely browned. Set aside.
  • Preheat grill to medium (or a grill pan to medium-high).
  • Grill the chicken over direct medium heat until the meat is firm to the touch and no longer pink in the center, about 8-12 minutes, turning once (internal temperature 165°F). Transfer to a cutting board to cool, then slice into thin strips.
  • Meanwhile, in a large salad bowl, combine tomatoes and lettuce with the remaining dressing and toss to coat. Serve salad topped with chicken strips and sprinkled with blueberries and toasted almonds.

Recipe Information

Serves: 4

Ingredients

  • 1/2 cup rice vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, minced
  • 2 teaspoons ginger, minced
  • Coarse salt and freshly ground pepper, to taste
  • 4 Simple Truth™ Natural Boneless Skinless Chicken Breast
  • 4 Roma (or plum) tomatoes, diced
  • 1 head Simple Truth Organic™ Baby Romaine, torn
  • 1 container (½ pint) blueberries, rinsed
  • 1/4 cup Simple Truth™ Sliced Raw Almonds

Directions

  • In a medium bowl, combine the vinegar, olive oil, garlic, ginger and salt and pepper. Place the chicken in a large resealable plastic bag and pour half of the dressing over chicken. Turn to coat and refrigerate 1-24 hours. Refrigerate remaining dressing until ready to use.
  • Remove chicken from bag and discard marinade. Place almonds in a small skillet and toast over medium-high heat, until nicely browned. Set aside.
  • Preheat grill to medium (or a grill pan to medium-high).
  • Grill the chicken over direct medium heat until the meat is firm to the touch and no longer pink in the center, about 8-12 minutes, turning once (internal temperature 165°F). Transfer to a cutting board to cool, then slice into thin strips.
  • Meanwhile, in a large salad bowl, combine tomatoes and lettuce with the remaining dressing and toss to coat. Serve salad topped with chicken strips and sprinkled with blueberries and toasted almonds.