Recipe: Grilled Chicken Salad with Blueberry Basil Vinaigrette

March 11, 2019 Rachel Roades

Chicken Caesar Salad has been a go-to of mine for a while now but I think I've found it's replacement.

This salad is sweet, tangy, savory, light and filling all at once. A good reminder of fresh air in the winter and a celebration of summer with fresh from the farm ingredients.

Ingredients for the dressing:
3 heaping tablespoons Small Batch Kitchen Blueberry Basil Spread
1 tsp agave nectar (or honey)
1/4 cup apple cider vinegar

I took an empty spread jar, poured in the ingredients, and shook vigorously to mix. It also works to store leftover dressing.

Ingredients for the marinade:
1 tablespoon Blueberry Basil Spread
2 tablespoons balsamic vinegar
1 tablespoon apple cider vinegar
1 teaspoon agave nectar (or honey)
1 tsp Basil Infused Sea Salt
2 leaves fresh minced basil

Mix together and marinate 1/2 pound of chicken breasts for 45 minutes. Cook on the grill (or inside in a saute pan) and let cool slightly before placing on salad.

Ingredients for the salad:
Spring mix greens
feta cheese
walnuts (optional)