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