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Blueberry and Grilled Chicken Salad with Raspberry Habanero Vinaigrette

Melissa
Jazz up your everyday salads this summer with the delicious and seasonal salad recipe featuring BC Blueberries! This salad dressing is just as impressive as the salad itself as it features the sweet and spicy flavours of Salt Spring Island Kitchen Co.'s Raspberry Habanero Jam.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad
Cuisine Canadian
Servings 4
Calories 456 kcal

Ingredients
  

For the Grilled Chicken and Salad:

  • 1 tablespoon olive oil
  • 2 boneless, skinless chicken breasts butterflied and pounded to an 1-centimetre thickness
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 8 cups romaine lettuce chopped into 2-centimetre sized pieces
  • 1/3 cup red onion chopped into 1-centimetre sized pieces
  • 1 cup fresh blueberries
  • 1/3 cup goat cheese crumbled in small pieces
  • 1/2 cup almonds roughly chopped
  • 1 jalapeno pepper sliced into thin rounds

For the Salad Dressing:

  • 3 tablespoons Salt Spring Island Kitchen Co. Raspberry Habanero Jam you can substitute with plain raspberry jam
  • 1 tablespoon apple cider vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup cold water

Instructions
 

  • Begin by grilling the chicken breasts. Preheat a grill to 400 degress F (or heat a frying pan over medium-high heat). Season the chicken breasts evenly with salt and pepper. Once hot, add the chicken breasts and cook for 5 to 7 minutes per side. Once the chicken is cooked, set is aside and let it cool completely.
  • Meanwhile, prepare the salad. Chop the lettuce and add it to the bowl. Add the chopped red onions, the crumbled goats cheese, blueberries, almonds and the jalapeno peppers to the top of the salad. Place this in the fridge to keep cool while making the dressing.
  • In a small bowl, add the jam, apple cider vinegar, olive oil, salt and pepper. Whisk everything together until completely smooth. Add the water to the dressing if it looks like it is too thick. You should be able to drizzle this easily all over the salad.
  • Once the chicken has cooled, cut the chicken breasts into cubes (or slice it if you prefer) and add it to the salad. Drizzle the salad dressing across the top of the salad and serve immediately.

Notes

  • The salad dressing can be made in advance and kept in an airtight jar in the refrigerator for about a week.

Nutrition

Calories: 456kcalCarbohydrates: 25gProtein: 21gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.01gCholesterol: 45mgSodium: 586mgPotassium: 657mgFiber: 6gSugar: 14gVitamin A: 8461IUVitamin C: 14mgCalcium: 121mgIron: 3mg
Keyword blueberry and grilled chicken salad, blueberry recipe, healthy summer recipe, salad, summer salad
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