Grilled Chicken and Spinach Salad With Blueberries

Photo by Benoît Levac; Assistant Josée Lecompte; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.


Grilled Chicken and Spinach Salad With Blueberries
By Bonnie Stern and Fran Berkoff

If you need a meal on the go or a snack before the gym, this salad is ideal with substantial amounts of protein, iron and potassium.

Bonnie says: This salad can also be made with leftover roast chicken or with a purchased barbecued chicken.

Fran says: One serving of this salad contains 25 percent of your daily requirement of folic acid, 15 percent of your calcium, and generous amounts of vitamins C and A, B vitamins, iron and potassium—all for 440 calories.
Ingredients

2 tbsp (25 mL) olive oil

1 clove garlic, minced

1 tsp (5 mL) salt

1 tbsp (15 mL) each chopped fresh rosemary and grated lemon peel

3 boneless skinless chicken breasts (about 1 1/2 lbs/750 g)

10 oz (300 g) baby-spinach leaves

4 oz (125 g) feta cheese or goat cheese, crumbled

1 cup (250 mL) fresh blueberries

1/2 cup (125 mL) toasted sunflower seeds

1 tbsp (15 mL) chopped fresh tarragon


Dressing


3 tbsp (45 mL) lemon juice or raspberry vinegar

1 tbsp (15 mL) honey

1 tsp (5 mL) Dijon mustard

½ tsp (5 mL) salt

¼ tsp (1 mL) freshly ground black pepper

1/3 cup (75 mL) unflavoured vegetable oil

Get Cooking

1. Place spinach in a large shallow salad bowl. Top with chicken slices, cheese, blueberries and sunflower seeds. Sprinkle with tarragon.
2. Make dressing by whisking lemon juice with honey, mustard, salt and pepper, then adding oil.
3. Combine with salad just before serving.

Makes 4 to 6 servings.