Blueberry Feta Salad

Chicken

1. PLACE 2 large chicken breasts into a medium mixing bowl.
2. ADD 3/4 cup purchased lemon garlic marinade.
3. TOSS gently until chicken is evenly coated.
4. COVER tightly with plastic wrap and REFRIGERATE 3 hours or up to overnight.
5. PREHEAT grill to 500°F.
6. GRILL chicken about 6 minutes.
7. FLIP chicken and GRILL 5 minutes.
8. CHECK internal temperature with thermometer and CONTINUE to GRILL until internal temperature is 165°F.
9. COVER lightly with foil and SET ASIDE.

Walnuts

1. PREHEAT a skillet over medium-low.
2. PLACE 1/2 cup walnuts into skillet.
3. COOK and STIR frequently 6 – 8 minutes until golden and fragrant.
4. SET ASIDE walnuts.

Dressing

1. PLACE half of 1 package (6 ounces) blueberries into a blender.
2. ADD 1/3 cup olive oil.
3. ADD 3 tablespoons balsamic vinegar.
4. ADD 2 teaspoons honey.
5. ADD 2 teaspoons Dijon mustard.
6. ADD juice from 1/2 medium lemon.
7. ADD 1/4 teaspoon salt and ADD 1/4 teaspoon pepper.
8. BLEND until mixture swirls easily in blender.
9. TASTE and ADJUST lemon juice, salt, and pepper to taste.
10. SET ASIDE dressing.

Salad

1. PLACE 11 ounces mixed greens into a large mixing bowl.
2. ADD half of 1 package (6 ounces) blueberries.
3. SLICE and ADD 1 medium avocado.
4. SLICE and ADD 1 medium cucumber.
5. CRUMBLE and ADD 1/2 cup feta.
6. FINELY CHOP and ADD 1/4 cup fresh parsley.
7. TOSS to combine.
8. DIVIDE salad between 4 plates.
9. SPRINKLE walnuts over salads.
10. SLICE chicken breasts into thin strips and LAYER onto salads.
11. DRIZZLE dressing over salads.
12. SERVE immediately.