This is hands down one of my all-time favorite ways to make grilled chicken. It’s so juicy, so tender, so flavorful. You can enjoy it by itself or mix it into this delicious summer salad. The secret ingredient, of course, is Pickle Creek Blueberry Lemon Thyme Balsamic!

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Blueberry Balsamic Chicken (With Spinach Salad)

Course

Main Dish

Cuisine

American

Prep Time

10 min

Cook Time

20 min

Passive Time

30 min

Servings

people

Ingredients

• 1 lb boneless skinless chicken breasts or thighs
• 1 bag baby spinach
• 1 pint fresh blueberries
• 2 tbsp chopped pecans
• 1/4 cup blue cheese, crumbled
• 1/4 cup Pickle Creek Blueberry Lemon Thyme Balsamic Vinegar for marinade
• 2 tbsp Pickle Creek Blood Orange Thyme Infused Olive Oil for marinade
• 3 tbsp Pickle Creek Blueberry Lemon Thyme Balsamic Vinegar for salad dressing
• 3 tbsp Pickle Creek Blood Orange Thyme Infused Olive Oil for salad dressing
• 1-2 tsp raw honey for salad dressing (optional)

Course Main Dish Cuisine American Prep Time 10 min Cook Time 20 min Passive Time 30 min Servings people Ingredients 1 lb boneless skinless chicken breasts or thighs 1 bag baby spinach 1 pint fresh blueberries 2 tbsp chopped pecans 1/4 cup blue cheese, crumbled 1/4 cup Pickle Creek Blueberry Lemon Thyme Balsamic Vinegar for marinade 2 tbsp Pickle Creek Blood Orange Thyme Infused Olive Oil for marinade 3 tbsp Pickle Creek Blueberry Lemon Thyme Balsamic Vinegar for salad dressing 3 tbsp Pickle Creek Blood Orange Thyme Infused Olive Oil for salad dressing 1-2 tsp raw honey for salad dressing (optional)

Instructions

1. Mix 1/4 cup of the Blueberry Lemon Thyme Balsamic with 2 tbsp of the Blood Orange Thyme olive oil. Season the chicken with salt and black pepper and place in a gallon plastic Ziploc bag. Add the vinegar and olive oil mixture and seal the bag tightly. Place chicken in the fridge an marinate for a minimum of 30 minutes and up to 1 hour. Flip the bag occasionally so chicken marinates evenly.
2. Heat a grill to medium-high heat. When chicken is finished marinating, grill until brown and golden and juices run clear with poked with a fork, about 10 minutes. Flip halfway through so both sides grill evenly. Once chicken is done, set aside and let rest on a cutting board for about 10 minutes. Once the chicken is well rested, slice it into 1/2-inch strips.
3. Wash spinach and place in a large bowl. Top with sliced chicken , blueberries, blue cheese, and pecans.
4. To make the dressing, whisk together 3 tbsp of the Blueberry Lemon Thyme Balsamic and 3 tbsp of the Blood Orange Thyme olive oil. Add 1-3 tsp of raw honey, if desired, to help the dressing emulsify. Alternatively, place the olive oil and vinegar in a small jelly jar, screw the lid on tightly, and shake until well mixed. Season to taste with sea salt and black pepper.
5. Drizzle dressing over salad and serve immediately. Enjoy!

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