Best Grilled Chicken Salad With Blueberry Vinaigrette Recipes

BLUEBERRY CHICKEN SALAD

Blueberry Chicken Salad image

On weekday mornings, I whip up this fun chicken and blueberry combination in minutes to take for lunch. It also works as a nice light salad for a summer supper, and it's a cinch to double it for a shower or potluck. -Kari Caven, Coeur d'Alene, ID

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced sweet red pepper
1/2 cup thinly sliced green onions
3/4 cup lemon yogurt
3 tablespoons mayonnaise
1/2 teaspoon salt
Bibb lettuce leaves, optional

Steps:

Set aside a few blueberries for topping salad. In a large bowl, combine chicken, celery, red pepper, green onions and remaining blueberries. In a small bowl, mix yogurt, mayonnaise and salt. Add to chicken mixture; gently toss to coat. , Refrigerate until serving. If desired, serve over lettuce. Top with reserved blueberries.

Nutrition Facts : Calories 277 calories, Fat 11g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 441mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

GRILLED CHICKEN BLUEBERRY PECAN SALAD WITH HONEY MUSTARD VINAIGRETTE

Grilled Chicken Blueberry Pecan Salad with Honey Mustard Vinaigrette image

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.

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

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

Steps:

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

GRILLED CHICKEN-BLUEBERRY SALAD

Grilled Chicken-Blueberry Salad image

Make and share this Grilled Chicken-Blueberry Salad recipe from Food.com.

Provided by Diana Adcock

Categories Lunch/Snacks

Time 36m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1/2 cup rice wine vinegar
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
3 boneless skinless chicken breast halves
1 stalk celery, chopped
1/2 cup red onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
3/4 cup shredded carrot
4 cups mixed salad greens
1 1/2 cups fresh blueberries, washed and picked through

Steps:

In a medium bowl mix together the oil, vinegar, ginger, garlic, salt and pepper.
Divide and chill one half.
With the remaining mixture pour into a plastic bag and add the chicken breasts.
Seal and chill for 2 hours to overnight.
Preheat grill to 350 degrees.
Remove chicken from marinade-discard used marinade.
Grill chicken for 6-8 minutes on each side, checking to make sure chicken is done and no pink is remaining inside deepest part of meat.
Cut into thin slices.
Place greens on a large serving platter.
Mix together the celery, onion, peppers and carrots.
Toss together with the reserved vinegar mixture.
Place chicken slices on the greens, dress with the vinegar/vegetable mixture, and top with the blueberries.
Serve.