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Grilled Chicken Salad with Blueberry-Hazelnut Dressing

Preparation Time:

10 minutes

Cooking Time:

20 minutes

Ingredients:

Dressing:

• 2/3 cup blueberries
• 1/3 cup fat-free, less-sodium chicken broth
• 2 tablespoons sliced green onions
• 1 tablespoon chopped hazlenuts
• 2 tablespoons balsamic vinegar
• 1 and 1/2 tablespoons hazlenut or olive oil
• 2 teaspoons low-sodium soy sauce
• 2 cloves garlic, peeled

Salad:

• 4 4-oz. skinned, boned chicken breast halves
• Cooking spray
• 8 cups goumet salad greens

Directions:

1. Prepare grill.
2. To make dressing: combine first 8 ingredients in a blender or food processor; process until smooth. Set aside.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4-inch thickness using a meat mallot or rolling pin. Spread chicken breasts with 2 tbsp dressing. Place chicken on a grill rack coated with cooking spray; cook 8 mintes on each side or until done.
4. Combine 3/4 cup dressing and greens; toss gently to coat. Divide greens among 4 plates. Top each with a chicken breast half; drizzle evenly with remaining dressing.

Yields 4 servings.

Nutritional Information (per serving)

Calories	221 (33% from fat)
Fat	8g (1g saturated)
Protein	29g
Carbohydrate	8g
Fiber	3g
Cholesterol	66mg
Iron	2mg
Sodium	206mg
Calcium	63mg