Salads can be made with whichever ingredients home chefs prefer or have on hand. In this recipe for “Blueberry Spinach Salad with Grilled Chicken” from “Cooking Light: Fresh Food Superfast” (Oxmoor House) from the Editors of Cooking Light, iron, folate, vitamins, and rich antioxidants combine to create a light, tasty meal.
Blueberry Spinach Salad with Grilled Chicken
Makes 4 servings
3 6-ounce skinless, boneless chicken breast halves
Cooking spray
1 6-ounce package fresh baby spinach
1 cup crumbled goat cheese
1 cup blueberries, optional
Blueberry-Thyme Dressing (see below)
Prepare Blueberry Thyme Dressing.
Place chicken breasts in a medium bowl. Add 1⁄3 cup dressing, toss to coat.
Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add chicken mixture to pan; cook 5 minutes on each side, or until desired degree of doneness. Let chicken stand 3 minutes before cutting crosswise into 1⁄2-inch slices. Cover and keep warm.
While chicken cooks, place 11⁄2 cups spinach on each of four plates. Top salads evenly with chicken slices; sprinkle evenly with goat cheese and, if desired, blueberries. Drizzle evenly with remaining dressing.
Blueberry-Thyme Dressing
Makes 5 servings
1 cup blueberries
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons honey
2 teaspoons chopped fresh thyme
1⁄2 teaspoon salt
Place all ingredient in a blender; process for 30 seconds or until smooth.
