Grilled Chicken and Spinach Salad with Blueberries

grilled chicken, spinach, and blueberrieGrilled Chicken and Spinach Salad with Blueberries
 
I prefer to make my salads individually in each bowl, but the ingredients can be tossed together and multiplied depending on how many people you need to serve.  This recipe is for 1 serving.
2+ Cups Baby Spinach leaves¼ Cup Fresh Blueberries

1/8 Cup thinly sliced red onion (you can add more or less to taste)

*Did you know that you can remove some of the onion’s sharp flavor by soaking in cold water for a few minutes?  If you like the flavor but don’t want the sharpness, give it a try.  Drain and pat dry before adding to the salad

2 tsp crumbled Blue Cheese (optional)

*(Don’t like Blue cheese, try Monterey Jack Cheese or sharp white cheddar)

1 piece turkey bacon, cooked crisp and crumbled (optional)

1/2 Cup grilled chicken breast without skin, sliced

¼ avocado, chopped

 

Salad Dressing :

Serving Size is 2 Tablespoons

Juice of one lemon, or about ¼ Cup. (I prefer to use Meyer lemons if I can find them)

The same amount of Red Wine Vinegar, or about ¼ Cup.

Match the liquid amount of the lemon juice and vinegar with Extra Virgin Olive Oil, about ½ Cup.

1-2 cloves Fresh Garlic, crushed and minced

1 Tablespoon Fresh Chives, chopped finely

1 Tablespoon Fresh Dill, chopped finely.

1 Tsp Sea Salt

½ Teaspoon onion powder

 

Add spinach, chicken, blueberries, bacon, and red onions to bowl and toss with 2 Tbsp. salad dressing. Top with crumbled Blue Cheese and avocado.

You can swap the blueberries for strawberries for a change.

 

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