Products
Recipes
Resources
About Us
Musselmans
Lucky Leaf
Contact Us
Locate a Broker

Blueberry & Dijon Grilled Chicken and Goat Cheese Salad

Blueberry & Dijon Grilled Chicken and Goat Cheese Salad

This healthy salad is filled with a delicious mix of superfoods and protein.


Blueberry & Dijon Grilled Chicken and Goat Cheese Salad

Ingredients

Servings: 24

12 boneless skinless chicken breasts (about 8 oz each) 

  

Marinade: 

5 cups  Lucky Leaf® Premium Clean Label Blueberry Fruit Filling or Topping 

1/4 cup chopped fresh thyme 

1/2 cup Dijon mustard 

1/2 cup Musselmans® Apple Cider Vinegar

1/2 tbsp each salt and pepper 

  

Vinaigrette: 

1/2 cup Lucky Leaf® Premium Clean Label Blueberry Fruit Filling or Topping 

1/2 cup Musselmans® Premium Apple Butter

1/2 cup Musselmans® Apple Cider Vinegar 

2 tbsp grainy mustard 

1/4 cup olive oil 

  

Salad: 

6 quarts arugula 

6 quarts baby spinach 

6 quarts chopped kale  

2 cups crumbled goat cheese  

2 cups toasted slivered almonds 

6 avocados, peeled, pitted and sliced 

Method

  1. Preheat grill to medium. Using sharp knife, slice breasts in half lengthwise, without cutting all the way through; open like a book. Place chicken breasts in large baking dish.

  2. Marinade: Whisk together Lucky Leaf® Premium Clean Label Blueberry Fruit Filling or Topping, thyme, Dijon mustard, Musselmans® Apple Cider Vinegar, salt and pepper; pour over chicken. Marinate, turning once, for 30 minutes at room temperature.

  3. Vinaigrette: In bowl, combine Lucky Leaf® Premium Clean Label Blueberry Fruit Filling or Topping, Musselmans® Premium Apple Butter, Musselmans® Apple Cider Vinegar and grainy mustard. Gradually whisk in olive oil until combined.

  4. Remove chicken from marinade; discard marinade. Grill chicken, turning once, for 10 to 12 minutes or until golden brown and internal temperature reaches 165°F. Let stand for 5 minutes; slice crosswise into 1/2-inch slices.

  5. Salad: In bowl, combine arugula (0.5 oz/serving), baby spinach (0.5 oz/serving) and kale (0.5 oz/serving); toss salad with vinaigrette (0.6 oz/serving). Top with sliced chicken, crumbled goat cheese (0.3 oz/serving), almonds (0.3 oz/serving) and sliced avocado (2 oz/serving).

    Tip: Marinate chicken breasts in refrigerator for up to 8 hours if desired.


More Vinegar recipes


View All

Segments

See how our products and recipes can meet the needs of any foodservice segment, from K-12 to healthcare.

Find your Segment

Bulk Ingredients

Ready to use and available in aseptic packaging, our bulk ingredients can help you save time, labor and money.

Explore Now

Straight from the Orchard, Straight to Your Inbox