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Nutrition Facts
Serving Size 1 (336g) Recipe makes 4 servings
Calories 470
Calories from Fat 227		(48%)
Amount Per Serving		%DV
	Total Fat 25.3g	38%
	Saturated Fat 5.7g	28%
	Monounsaturated Fat 8.8g
	Polyunsaturated Fat 8.7g
	Trans Fat 0.2g
Cholesterol 108mg		36%
Sodium 195mg		8%
Potassium 842mg		24%
Total Carbohydrate 22.8g		7%
	Dietary Fiber 3.8g	15%
	Sugars 15.5g
Protein 39.0g		77%
detailed view... how is this calculated?

Spinach Salad With Grilled Chicken & Blueberries

Recipe #235281 | 10 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: mama's kitchen
Jun 16, 2007

I have been craving this awesome salad that my friend and I had at a restaurant in Houston. I could not find the recipe so I tried my best to recreate it. Fresh and yummy, this combo is a nice change of pace!

SERVES 4 -6 (change servings and units)

Ingredients

24 ounces chicken breasts, cooked, preferably grilled

Salad

8 cups torn fresh spinach or mixed salad greens
2 cups blueberries (fresh)
2 tablespoons red onions, thinly sliced
2 tablespoons sunflower seeds or sliced almonds (combo of nuts is great too)
2 tablespoons raisins

Dressing

2 tablespoons vegetable oil
2 tablespoons vinegar, sweet flavored -try any berry flavor or balsamic vinegar
4 1/2 teaspoons sugar
1/2 teaspoon dill weed
1 pinch salt, to taste
1 pinch garlic powder, to taste
1 pinch dry mustard, to taste
fresh cracked pepper, to taste

Directions

1
In a jar or container with cover combine the dressing ingredients and shake well. Refrigerate to chill until ready to serve.
2
Wash fruit and veggies and dry completely. Dressing will not adhere if greens are wet.
3
Combine the spinach, blueberries, onion, sunflower kernels, nuts and raisins in a large bowl.
4
Slice chicken into strips and place on top of greens.
5
Pour chilled dressing over salad and gently toss.

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Featured Reviews for This Recipe

From: Cookgirl

On Jul 27, 2009

This salad was delicious, colorful and easily prepped in 5 minutes. For color, a fresh dill blossom sprig was added; and organically grown local blueberries, spinach from the farmer's market and expeller pressed walnut oil in the dressing. I did however, skip the chicken because this was served as a side salad along with chicken as our main dish. Thanks for posting, mama's kitchen! cg

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From: JanuaryBride

On Nov 24, 2008

This salad is the BOMB. Loved it. Great mix of flavors and the dressing makes it!! Made this for lunch with leftover rotisserie chicken, but will have to make it again soon for DH (who will surely love it as well). I didn't have red onion, so subbed out the whites of some green onions which worked well. I used sunflower seeds, but I am sure the almonds would be just as good! Great mix of sweet and savory. Thanks Mama! Made for BEVY TAG. NOTE: I made this again tonight for DH. He loved it as well. This time I subbed about 1T of Stevia for the sugar and threw some feta in the salad. YUM.

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From: CoffeeB

On Apr 6, 2008

Never would I have thought these different ingredients would go together. Blueberries, red onion, raisins, and the sweet dressing is just over the top wonderful. I chopped up some raw almonds for the seed part. Incredible. I"m adding blueberries to more of my salads from now on. Thanks for sharing this w/me Hope. Made for Aprils' Bevvy Tag ~

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