With Goat Cheese and Blueberries.  Yum!

Grilled Chicken Salad with Goat Chees and Blueberries

Eat your fruits and vegetables, and love it.  This salad is a winner!  The goat cheese and blueberries perfectly compliment each other while the cranberries and pecans balance tart and sweet flavors. I use a balsamic vinaigrette as opposed to a fruity vinaigrette so the dressing doesn’t overpower the individual flavors.

Grilled Chicken Salad Recipe

Prepare Chicken Breasts:
8 Chicken Breast Tenderloins
1/4 c. olive oil
1 T. minced garlic (I like to use the kind in a jar)
Seasoned Salt to taste

Revere Skillet

Revere 12" Skillet $34.69

Heat oil in pan over medium high heat for 2 minutes. Add the garlic and saute 1 minute. Lightly season chicken breasts and cook over medium-high heat until juices run clear and not a minute longer.

While cooking chicken, prepare the sugared pecans…it’s super easy, but you can’t walk away from the stove for a couple of minutes!

Oxo Wooden Spoon

Oxo Wooden Spoon $4.95

Sugared Pecans:
1 c pecans
1/4 c sugar
Place pecans & sugar in skillet and stir with wooden spoon over medium heat until the sugar has melted and coated the pecans. Empty onto a plate, cutting board, or waxed paper to cool. Break up pieces and move them around a bit so they don’t stick.

Rachel Ray Garbage Bowl

Rachel Ray Garbage Bowl $14.99

Prepare Salad:
1 bag Romaine Lettuce
1 bag Spring Mix (mixed greens)
Balsamic Vinaigrette Dressing

Mix the two bags in a large bowl. Spritz with dressing. (Wishbone makes a spray dressing).

Top with the following:
Goat Cheese Crumbles
Dried Blueberries
Dried Cranberries
Sugared Pecans