Grilled Chicken & Berry Salad with Goat Cheese, Pecans, and Blueberry Maple Balsamic Vinaigrette
Serves: 4
  • 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
  1. Combine the dressing ingredients and blend and emulsify in a blender or food processor (I used my Magic Bullet).
  2. Take about ½ c of the dressing, and pour it over the chicken in a bowl, pan, or plastic bag, and marinate for at least 20 minutes.
  3. Turn on your grill (or grill pan) to medium-high heat.
  4. Place the chicken on the grill and reduce heat to medium. Cook about 3-5 minutes per side (depending on the thickness), or until completely cooked through, and juices run clear. Brush with some of the extra dressing/marinade while cooking,
  5. Let chicken rest for about 5 minutes before slicing.
  6. Divide the remaining salad ingredients among four plate, or place in one big bowl. Top with the sliced chicken and more dressing.
Recipe by Cupcakes & Kale Chips at