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Spring Grilled Chicken Salad with Blackberry Fennel Vinaigrette

Yum

Ingredients

• Blackberry Fennel Vinaigrette

• 1 cup fresh blackberries
• 1/2 tsp fennel
• 3/4 cup olive oil
• 4 tablespoons balsamic vinegar
• 2 tsp lemon juice
• 2 cloves garlic
• 1 Tbsp. white granulated sugar
• 2 Tbsp. water

• Spring Grilled Chicken Salad

• 500g chicken breast
• 3 Tbsp. Dijon mustard
• 2 tsp garlic powder
• 5 oz. bag spring mix
• 1 head of Romaine lettuce
• 1-1/2 cups croutons
• 1 cup cherry tomatoes
• 1/3 cup chopped yellow pepper
• 2/3 cup Pine nuts (optional)
• 1-1/2 cups Fiddle heads, blanched (asparagus can be substituted)
• 1/4 cup green onion, chopped

Instructions

1. Make Blackberry fennel vinaigrette: Place the black berries in blender with water and process for about 2 minutes or until smooth, then strain through a fine sieve and discard seeds. Add back to blender; add olive oil, and balsamic vinegar, garlic, sugar, fennel and lemon juice. Cover, and blend until smooth, about 1 minute. Refrigerate until ready to use. Stir or shake before using.
2. Blanch fiddle heads: Add fiddle heads to pot of boiling water and cook for 1-2 minutes. Drain and set aside to cool. If you are substituting asparagus, they will need to be cooked a little longer - about 4-5 minutes.
3. Grill chicken: Preheat grill/BBQ to Med/High – about 400 degrees F. Spread mustard and sprinkle garlic powder over chicken and grill over medium heat (on grill prepared with non-stick spray) for about 5-10 minutes on each side or until no longer pink inside.Slice lengthwise.
4. In large bowl, mix spring mix, lettuce, cherry tomatoes, chopped yellow pepper, green onion, croutons, pine nuts (if using) and fiddle heads.
5. Top with Blackberry fennel vinaigrette (or mix into salad - whatever your preference) , and then add sliced grilled chicken. Serve immediately.

Notes