blueberry crunch chicken salad

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“It’s certain that fine women eat a crazy salad with their meat!” ~William Butler Yeats

I wasn’t quite sure how to approach this day. It started out overcast, so I didn’t want to hang my laundry on the clothesline just in case it rained. Then the sun came out so I started a load of whites and told Gracie to get ready to go to the pool. By the time the load was washed, it was indeed raining. So I put the sheets and towels in the dryer and just decided to make it an “inside” day. I started dough rising for homemade bread, cleaned out my freezer and got to work cooking soup stock, because these are confirmed rainy day activities, right? right. Now the sun is shining brightly overhead, there’s a big kettle of chicken veggie soup and fresh rosemary garlic bread ready for dinner…and my freezer is full of soup stock. Which is good, I guess…but now that it’s hot outside I’m not really in the mood for soup anymore. I sure hope it sounds good to Jeff and Grace because I made a ton.

I’m in the mood for this blueberry crunch chicken salad that I made a few nights ago. It’s full of fresh spring greens, spinach, blueberries and the surprise crunch comes from an unlikely ingredient to include in a salad…granola! Unbelievably good with the berries, montrachet and grilled lemon chicken. It was another one of those fly-by-the-seat-of my pants recipes that turned out wonderful.

serves 4 ~

a bunch of washed spring greens and baby spinach

4 grilled lemon chicken breasts

1 log of montrachet goat cheese

1 cup of good granola

2 cups fresh blueberries

your favorite balsamic vinaigrette

honey for drizzling

salt and pepper

Marinate 4 boneless skinless chicken breasts in the juice of two lemons, zest of one lemon, 1/3 cup white wine, 2 Tablespoons sugar, 3 Tablespoons olive oil, salt and pepper. Allow them to marinate, covered in the refrigerator, for 4-8 hours. Grill the chicken as you normally would.

Place a big handful of the salad greens on each salad plate. Divide the goat cheese evenly among the salads, top each with one of the grilled chicken breasts cut into strips, 1/4 cup of the granola, 1/2 cup blueberries, vinaigrette, honey, salt and pepper to taste. Garnish with edible flowers if you wish.



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  13 comments for “blueberry crunch chicken salad

  1. August 1, 2012 at 8:20 pm

    Melissa, this looks absolutely awesome…almost too pretty to eat. I love the flower too! I must try this soon, very very soon!

    • Melissa
      August 1, 2012 at 9:08 pm

      thanks so much Linda! enjoy!

  2. Ann
    August 2, 2012 at 12:27 pm

    Love this!!! Must share over at The Fountain Avenue Kitchen! xo, Ann

    • Melissa
      August 2, 2012 at 7:11 pm

      thanks so much Ann!

  3. August 2, 2012 at 12:35 pm

    I made something similar for lunch today… should have added some granola, didn’t think of that… You make your food look so appetizing…

    • Melissa
      August 2, 2012 at 7:11 pm

      Thanks Marlys! xo

  4. August 7, 2012 at 2:39 pm

    Melissa, I finally had a chance to go to the store and get some granola to make this blueberry crunch salad for lunch today. It was delicious. I will post a pic on your FB page.

    • Melissa
      August 7, 2012 at 3:32 pm

      YAY! so pleased you enjoyed it! 🙂 xo

  5. September 13, 2013 at 3:36 pm

    Heavenly Melissa. Really, you are speaking my love language.

    • Melissa
      September 13, 2013 at 5:51 pm

      Hi, Libby! I’m so happy you like the recipe 🙂 we’re kindred spirits, you and I! Blueberries and goat cheese and herbs, oh my! XOXO ~M

  6. Ruth Cobb
    September 17, 2013 at 4:03 pm

    Seat of your pants cooking is so rewarding, a chance to be adventurous. Nice salad. I love chicken salads with a lot of fruit on them and of course a good cheese

    • Melissa
      September 17, 2013 at 9:22 pm

      This is definitely one of those salads, Ruth 😉 XO

  7. April 16, 2014 at 8:32 am

    This looks fantastic! FANTASTIC!

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