Spinach Salad With Grilled Chicken & Blueberries |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I have been craving this awesome salad that my friend and I had at a restaurant in Houston. I could not find the recipe so I tried my best to recreate it. Fresh and yummy, this combo is a nice change of pace! Ingredients:
24 ounces chicken breasts, cooked, preferably grilled |
8 cups torn fresh spinach or 8 cups mixed salad greens |
2 cups blueberries (fresh) |
2 tablespoons red onions, thinly sliced |
2 tablespoons sunflower seeds (combo of nuts is great too) or 2 tablespoons sliced almonds (combo of nuts is great too) |
2 tablespoons raisins |
2 tablespoons vegetable oil |
2 tablespoons vinegar, sweet flavored -try any berry flavor or 2 tablespoons balsamic vinegar |
4 1/2 teaspoons sugar |
1/2 teaspoon dill weed |
1 pinch salt, to taste |
1 pinch garlic powder, to taste |
1 pinch dry mustard, to taste |
fresh cracked pepper, to taste |
Directions:
1. In a jar or container with cover combine the dressing ingredients and shake well. Refrigerate to chill until ready to serve.
2. Wash fruit and veggies and dry completely. Dressing will not adhere if greens are wet.
3. Combine the spinach, blueberries, onion, sunflower kernels, nuts and raisins in a large bowl.
4. Slice chicken into strips and place on top of greens.
5. Pour chilled dressing over salad and gently toss.
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