Blueberry Spinach Salad with Grilled Chicken

Blueberry Spinach Salad with Grilled Chicken


A simple salad is a summertime staple.


  • 3 6-ounce skinless, boneless chicken breast halves
  • 1 6-ounce package fresh baby spinach
  • 1 cup crumbled goat cheese
  • 1 cup blueberries, optional
  • Cooking spray
  • 1 cup blueberries (for dressing)
  • 2 tbsps lemon juice (for dressing)
  • 2 tbsps extra-virgin olive oil (for dressing)
  • 2 tbsps honey (for dressing)
  • 2 tsps chopped fresh thyme (for dressing)
  • ½ tsp salt (for dressing)


  1. To prepare Blueberry Thyme dressing, place all ingredient in a blender; process for 30 seconds or until smooth.
  2. Place chicken breasts in a medium bowl. Add 1⁄3 cup dressing, toss to coat.
  3. 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.
  4. Let chicken stand 3 minutes before cutting crosswise into 1⁄2-inch slices. Cover and keep warm.
  5. While chicken cooks, place 1 1⁄2 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.