Chicken-Blueberry Salad
Johanna
ingredients
- 1/2 cup rice wine vinegar
- 3 tablespoons extra virgin olive oil
- 2 teaspoons minced fresh ginger
- 1/2 teaspoons ground black pepper
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 3 boneless, skinless chicken breasts, about 6 ounces each
- Additional estra virgin olive oil
- 1 cup shredded carrot
- 1/2 cup sweet onion, diced
- 1/2 cup red bell pepper, chopped
- 1 celery stalk, chopped
- 4 cups torn mixed salad greens
- 1 cup fresh blueberries
directions
- 1
In a small bowl combinethe first 6 ingredients. Place the chicken in a large resealable plastic bag; pour half of the vinegar mixture over chicken. Reserve the remaining mixture. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade; place the bag in a bowl, and refrigerate for at least1 hour, turning occasionally.
- 2
Remove the chicken from thebag, discarding marinade. Lightly brush both sides of chicken with the additional olive oil. With the lid closed,grill chicken over Direct Medium-High heat (450 degrees) until the meat is firm and the juices run clear, 8-10 minutes, turning once. Cut into thin slices.
- 3
Combine carrot and next 3 ingredients; add the reserved vinegar mixture, tossing to coat. Place chicken over greens. Top with the carrot misture; sprinke with berries.
Source: Johanna
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