Summer Fruits and Greens with Grilled Chicken in a Bluberry Mustard...


1½ pounds boneless chicken breasts cut into cutlets

⅓ cup blueberries mashed

2 tablespoons raw apple cider vinegar

2 tablespoons extra virgin olive oil

1 tablespoon organic stone ground brown mustard

3 cloves garlic crushed

1 teaspoon sea salt


1 large head red leaf lettuce torn, rinsed, and spun dry

white nectarine or peach, peeled, pitted and sliced

1 cup sugar snap peas chopped

½ small red onion sliced into thin rounds

½ cup blueberries

1 handful fresh basil


3 tablespoons extra virgin olive oil

2 tablespoons raw apple cider vinegar

1 teaspoon organic stone ground brown mustard

1 teaspoon raw honey

¼ teaspoon sea salt


              Grilled Chicken:

1. First, rinse the chicken breasts and place them onto a cutting board lined with a few paper towels. Set each chicken breast on the paper towels smooth-side up. Place your hand on top of one of the chicken breasts, then use a very sharp knife and hold it parallel to the cutting board. Start from the thick end to carefully cut both chicken breasts in half horizontally so you have four thin breast pieces (also called chicken cutlets).
2. Place the chicken cutlets into a medium-sized bowl. Add the remaining ingredients for the chicken. Toss everything together and submerge the chicken under the marinade as much as possible. Marinate for about 30 minutes on your counter.
3. After the chicken is done marinating, preheat your grill to medium-high.
4. Using a pair of stainless steel tongs, place the chicken onto the hot grill and close the lid.
5. Cook the chicken for about 4 to 5 minutes per side, depending on the thickness of the cutlets. Use an instant read thermometer to test for doneness. The temp should be 165 degrees F.
6. Set onto a plate or cutting board to cool.


1. Place the lettuce into a serving bowl and top with remaining salad ingredients. 2. Once the chicken has cooled, slice it and add it to the salad.

1. To make the dressing, add all ingredients to a small bowl and whisk together.

2. Just before serving the salad, drizzle on the dressing. Serve immediately.

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