RECIPE MONDAY

This will be the last salad recipe for now since this is the last of February. Next week will start the month for Breakfast recipes.

Today we have...

Grilled Chicken Salad with Blueberry Vinaigrette
(courtesy of Susan Gauthier, Maine)

3 Tbsp olive oil
1 garlic clove, minced
1 tsp salt
1 tsp pepper
2 boneless skineless chicken breast halves (6 oz each)

Vinaigrette:
1/4 cup olive oil
1/4 cup blueberry preserves
2 Tbsp maple syrup
2 Tbsp balsamic vinegar
1/4 tsp ground mustard
1/8 tsp salt
Dash pepper

Salads:
1 pkg (10 oz) ready-to-serve salad greens
1 cup fresh blueberries
1 snack-size cup (4 oz) mandarin oranges, drained
1 cup crumbled goat cheese

In a large resealable plastic bag, combine oil, garlic, salt, and pepper; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Place vinaigrette ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until ready to use.

Drain and discard marinade. Grill chicken, covered, over medium heat for 5-7 min on each side or until juices run clear. When cool enough to handle, cut chicken into slices.

Divid salad greens amoung four serving plates. Top each with chicken, blueberries, and oranges. Shake the vinaigrette and drizzle over salads; sprinkle with cheese.


Let us know how you like the salad and any variations you may have made.

Also, if you have a recipe you would like featured on Recipe Monday then let me know. I will post your name/blog and recipe.