Hot, sunny days call for bright flavors, like blueberries and grilled chicken marinated in a homemade dressing. ‘Tis the season to say “goodbye” to those boring salads from the past and “hello” to a salad with a hint of summer sweetness.
Macros per serving: 282 calories | 42 grams protein | 8 grams total fat | 2 grams fiber | 1 gram saturated fat | 9 grams carbohydrates | 103 mgs cholesterol | 149 mgs sodium
Nutrition is based on a 6 oz boneless chicken breast
4 Simple Truth Boneless Skinless Chicken Breasts
4 Roma (or plum) tomatoes, diced
1 head Simple Truth Organic Baby Romaine, torn
1-1/2 pints blueberries, rinsed
1/4 cup Simple Truth Sliced Raw Almonds
1/2 cup rice vinegar
3 Tbsp. olive oil
1 tsp. minced garlic
2 tsp. minced ginger
Salt and pepper, to taste
- In medium bowl, combine vinegar, olive oil, garlic, ginger, salt and pepper. Place chicken in large resealable plastic bag and pour half of the dressing over chicken. Turn to coat and refrigerate up to one hour or all day. Refrigerate remaining dressing until ready to use.
- In small skillet over medium-high heat, toast almonds until nicely browned. Set aside.
- Preheat grill to medium (or a grill pan to medium high). Grill chicken until firm to the touch and internal temperature is 165 degrees, 8-12 minutes, turning once. Transfer to cutting board to cool, then slice into thin strips.
- In large salad bowl, combine tomatoes, lettuce and remaining dressing. Toss to coat. Top with chicken strips, blueberries and toasted almonds.