Chicken-Blueberry Salad

I know that when Spring finally rolls around, everyone is ready for light flavors in the kitchen. For me, that means lots of salads. You wouldn't know it was spring here in Utah, because it snows every other day. But, I am not going to focus on that. I know soon the weather will warm up and stay that way.
This salad just sounded good and looked like the perfect dinner. I like fruit in salad, and this salad had the perfect balance of ingredients. Plus, it was nice and colorful and that always means you are getting lots of nutritious vegetables and fruit.
The dressing was super easy and perfectly light. The perfect way to end a warm and springy day.

Chicken-Blueberry Salad from Southern Living Magazine

3 tablespoons olive oil

1/2 cup rice wine vinegar

2 teaspoons minced fresh ginger

1 garlic clove, minced

1/4 teaspoon salt

1/2 teaspoon pepper

3 skinned and boned chicken breast halves

1 celery rib, chopped

1/2 cup sweet onion, diced

1/2 cup red bell pepper, chopped

1 cup shredded carrot

4 cups torn mixed salad greens

1 cup fresh blueberries

Whisk together first 6 ingredients. Reserve half of mixture, and chill.
Place chicken in a shallow dish or heavy-duty zip-top plastic bag; pour remaining mixture over chicken. Cover or seal, and chill at least 1 hour.
Remove chicken from marinade; discard marinade. Grill over medium-high heat (350° to 400°) 6 minutes on each side or until done. Cut into thin slices.
Combine celery and next 3 ingredients; add reserved dressing, tossing to coat.
Place chicken over greens. Top with celery mixture; sprinkle with berries.

Up Next- Rice Pudding Cake with Blueberry-Peach Compote