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U.S. Highbush Blueberry Council

Grilled Chicken Blueberry Pecan Salad with Honey Mustard Vinaigrette

Grilled Chicken Blueberry Pecan Salad with Honey Mustard Vinaigrette

Let’s be honest – sometimes we go green. Sometimes we can’t pass up the bread. Grilled chicken blueberry pecan salad means you don’t have to choose! This crispy, crunchy recipe offers a fresh take on chicken salad. Grab your favorite leafy greens or make a savory sandwich with your honey mustard dowsed salad. You can’t lose.

Ingredients

Chicken Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Honey Mustard Dressing Ingredients

  • 1/4 cup honey
  • 3 tablespoons whole-grain Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon pepper

Salad Ingredients

  • 6 cups red leaf lettuce
  • 1 1/2 cups blueberries
  • 1 Gala apple, cored and sliced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup pecans, toasted

Preparation

Instructions

  1. Preheat grill for direct heat grilling.
  2. Season chicken breasts with 1/2 teaspoon kosher salt, 1/4 teaspoon pepper and garlic powder and grill, turning once, until chicken is cooked through. Let stand 10 minutes; slice and reserve.

Honey Mustard Dressing Instructions

  1. In a bowl, whisk honey, Dijon mustard, vinegar, olive oil, garlic, 1/2 teaspoon kosher salt and 1/8 teaspoon pepper until blended.

Salad Instructions

  1. In a bowl, combine lettuce, blueberries, apple, red onion and pecans and toss with some (about 1/2 cup) of the dressing.
  2. Arrange sliced chicken over lettuce mixture and drizzle with additional dressing.

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