Ingredients:
- 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 tbsp lemon juice (for dressing)
- 2 tbsp extra-virgin olive oil (for dressing)
- 2 tbsp honey (for dressing)
- 2 tsp chopped fresh thyme (for dressing)
- ½ tsp salt (for dressing)
Directions:
- To prepare Blueberry Thyme dressing, place all ingredient in a blender; process for 30 seconds or until smooth.
- 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 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.