Grilled Chicken & Berry Salad with Goat Cheese, Pecans, and Blueberry Maple Balsamic Vinaigrette

Grilled Chicken & Berry Salad with Goat Cheese, Pecans, and Blueberry Maple Balsamic Vinaigrette

I love salads.  Most days, that is what I have for lunch.  If you’ve seen some of my Friday Fun posts (here and here), you’ll see some of the variations I like.  Oftentimes, they involve fruit.  I love fruit on my salad.  And cheese, especially a strong cheese, like blue, feta, or goat cheese.  Throw in a few nuts for crunch, and I am a happy girl.  For dinner, though, and especially for The Hubby, who thinks meal is not complete unless it includes meat, I do try to make salads that are a bit more substantial, and add some sort of protein, usually chicken or shrimp.

Ingredients

  • For blueberry balsamic dressing/marinade:
  • ½ c blueberries
  • ½ c balsamic vinegar
  • 1 T maple syrup
  • 1T Dijon mustard
  • ½ c olive oil
  • salt and pepper, to taste
  • For salad:
  • 1 lb thinly sliced chicken breasts
  • Mixed salad greens (about 1½-2 bags, or 8-12 oz.)
  • 4 oz. goat cheese
  • 4 T chopped pecans
  • ½ c blueberries
  • 1 c sliced strawberries
Read the whole recipe on Cupcakes & Kale Chips