Chicken Blueberry Salad

  • 3 tablespoons olive oil
  • 1/2 cup rice wine vinegar
  • 2 teaspoons minced fresh ginger
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 skinned and boned chicken breast halves
  • 1 celery rib, chopped
  • 1/2 cup sweet onion, diced
  • 1/2 cup red bell pepper, chopped
  • 1 cup shredded carrot
  • 4 cups torn mixed salad greens
  • 1 cup fresh blueberries

Whisk together first 6 ingredients. Reserve half of mixture, and chill.

Place chicken in a shallow dish or heavy-duty zip-top plastic bag; pour remaining mixture over chicken. Cover or seal, and chill at least 1 hour.

Remove chicken from marinade; discard marinade. Grill over medium-high heat (350° to 400°) 6 minutes on each side or until done. Cut into thin slices.

Combine celery and next 3 ingredients; add reserved dressing, tossing to coat.

Place chicken over greens. Top with celery mixture; sprinkle with berries.