Grilled Chicken-Blueberry Salad - cooking recipe

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
Preparation
    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.

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