* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Ingredients
2 skinless, boneless chicken breasts, 8 ounces each
1 clove garlic, minced
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 cup pecans
1/2 cup balsamic vinegar
1/2 cup white balsamic vinegar
1/4 cup honey
2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil
2 tablespoons poppy seeds
6 ounces arugula
6 ounces spinach
2 cups fresh blueberries
1/2 cup crumbled blue cheese or feta
Preparation
Instructions
Heat grill or grill pan to medium-high.
Sprinkle chicken with garlic, 1/4 teaspoon each of the salt and pepper.
Grill until internal temperature reaches 165°F, about 8 minutes per side; set aside to cool.
Heat oven to 375°F. Spread pecans on a cookie sheet; bake until fragrant, 5 to 7 minutes.
In a mixing bowl, whisk the balsamic, white balsamic, honey, mustard and remaining salt and pepper.
Continue whisking while gradually adding the olive oil. Stir in the poppy seeds; set aside.
With two forks, shred the chicken.
In a large salad bowl, toss the arugula and spinach with about ½ cup of the vinaigrette.
Top with chicken, blueberries, cheese and pecans and toss gently.
