Grilled Chicken Salad With Blueberry Vinaigrette

• 2 boneless skinless chicken breast halves (6 ounces each)
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup olive oil
• 1/4 cup blueberry preserves
• 2 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• 1/4 teaspoon ground mustard
• 1/8 teaspoon salt
• Dash pepper
• 1 package (10 ounces) ready-to-serve salad greens
• 1 cup fresh blueberries
• 1/2 cup canned mandarin oranges
• 1 cup crumbled goat cheese

1. Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving.
2. Grill chicken, covered, over medium heat until a thermometer reads 165u0b0, 5-7 minutes per side. Let stand 5 minutes before slicing.
3. Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.

chicken, olive oil, garlic, salt, pepper, olive oil, blueberry preserves, balsamic vinegar, maple syrup, ground mustard, salt, pepper, ready, fresh blueberries, mandarin oranges, goat cheese

Taken from www.tasteofhome.com/recipes/grilled-chicken-salad-with-blueberry-vinaigrette/ (may not work)