Ingredients
2 boneless skinless chicken breast halves (6 ounces each)1 tablespoon olive oil1 garlic clove, minced1/4 teaspoon salt1/4 teaspoon pepperVINAIGRETTE:1/4 cup olive oil1/4 cup blueberry preserves2 tablespoons balsamic vinegar2 tablespoons maple syrup1/4 teaspoon ground mustard1/8 teaspoon saltDash pepperSALADS:1 package (10 ounces) ready-to-serve salad greens1 cup fresh blueberries1/2 cup canned mandarin oranges1 cup crumbled goat cheese
Preparation
Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving.
Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing.
Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.
