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Tuscan Spice blend ·
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West Michigan Blueberry Chicken Salad
West Michigan Blueberry Chicken Salad
Submitted by Corporate Chef Andy Stewart
15 minutes
15 minutes
Salads
Ingredients
3 tablespoons Fustini’s West Michigan Blueberry balsamic vinegar, divided
3 tablespoons Fustini's Basil Crush olive oil, divided
- 3 large chicken breasts, skinless and boneless
- Salt and pepper
1 tablespoon Fustini's Tuscan Spice blend (optional)
- 1-2 heads romaine
- 4-6 leaves of fresh basil
- 1 pt fresh blueberries
- 4-6 oz fresh mozzarella
- 1 small red onion
Directions
Combine 1 tablespoon Fustini’s vinegar and 1 tablespoon of Fustini's olive oil, place into a marinating bag with the chicken. Marinate chicken 2 to 4 hours.
- Season chicken with herbs (optional), salt and pepper. Grill, pan sear, or bake chicken to an internal temperature of 165 degrees. Let rest several minutes before slicing against the grain and serving with the salad.
- In a small bowl whisk remaining balsamic, olive oil, salt and pepper to taste. Chop romaine into bite-size pieces. Tear basil into small pieces and toss with romaine. Toss lettuce with salad dressing and add mozzarella, onion and blueberries. Divide salad between serving plates and top with sliced chicken breast.
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