Grilled Chicken & Blueberry Salad with a Sweet-Tart Vinaigrette

This salad is everything I want on a summer afternoon—fresh, super quick and easy and satisfying without feeling heavy after. Between the mandarin oranges, avocado, grilled chicken, and crunchy pistachios and cucumber, every bite is bursting with texture and flavor. It’s a great post-Pilates lunch or a light, feel-good dinner that’s nourishing and gorgeous enough to serve guests.

Pro tip: Make extra vinaigrette—it’s also amazing drizzled over grilled veggies or grain bowls. Save this one and put it on repeat all summer long.

Ingredients

For chicken:
3-5 grilled chicken breasts
1 cup SOOC Meyer Lemon olive oil
Juice from 2 lemons
2 tablespoons garlic, minced
2 tablespoons Dijon mustard
1 cup soy sauce or Worchester sauce
Salt and pepper
For salad:
6 cups mixed greens
1 cup fresh blueberries
1 avocado, cubed
1 can mandarin oranges, drained
1 cup pistachios, chopped
1 English cucumber, sliced
For dressing:
1 cup SOOC Meyer Lemon olive oil
1 tablespoon SOOC Blueberry Balsamic Vinegar
1 tablespoon blueberry preserves
Salt and pepper

Directions

Trim chicken and place into bowl or plastic bag with olive oil, lemon juice, garlic, Dijon mustard, Worchester sauce and salt and pepper. Marinade over night or for a few hours. Grill on medium heat until cooked through and then slice and set aside.

Assemble the salad by placing greens onto large platter or a bowl and then topping with mandarin oranges, cubed avocado, blueberries, sliced grilled chicken, chopped pistachios, and cucumber. If desired crumble feta or goat cheese on top.

Make the dressing by mixing olive oil, balsamic, blueberry preserves and salt and pepper into a small bowl and drizzle on top of salad just before serving. Enjoy immediately.