GRILLED CHICKEN BLUEBERRY PECAN SALAD WITH HONEY MUSTARD VINAIGRETTE

Grilled Chicken Blueberry Pecan Salad with Honey Mustard Vinaigrette image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

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.