Interested in giving your go-to grilled chicken salad a much needed overhaul? Try serving it on top of baby kale and dried blueberries—both of which are often overlooked add-ins AND really good for you.
Makes 4 servings
What you need
2 boneless, skinless chicken breasts
1/2 cup Tessemae’s Honey Balsamic
5 ounces baby kale
½ cup dried blueberries
What you do
- Cut each chicken breast in half horizontally with a sharp knife. Marinate chicken in ¼ cup Honey Balsamic for about 1 hour.
- Meanwhile, place kale and blueberries in a serving bowl and toss with remaining 1/4 cup Honey Balsamic.
- Heat your grill to high. Grill chicken about 5 minutes per side or until cooked through. Remove from grill and cut into 1-inch slices; place slices on top of kale salad.