Ingredients

The following ingredients have 4 Servings
  • 1/2 cup olive oil
  • 1/4 cup lemon juice (plus 1 more Tablespoon for the chicken)
  • 1 Tbsp honey
  • 1 Tbsp dijon mustard
  • 1 Tbsp grated ginger or ginger paste
  • kosher salt pepper
  • 2 chicken breasts
  • 1 Tbsp minced garlic or garlic paste
  • 6 cups field greens or spring salad mix
  • 1 cup blueberries
  • 3/4 cup walnuts
  • 3/4 cup crumbled feta cheese

Instruction

  • Put the olive oil, 1/4 cup lemon juice, honey, dijon mustard, ginger, kosher salt, and pepper in a mason jar or container with a lid. Shake until evenly combined.
  • Put the chicken in a gallon size plastic bag with a few spoonfuls of the lemon dressing, 1 more Tbsp lemon juice, garlic, kosher salt, and pepper. Marinate in the fridge at least an hour or overnight.
  • Preheat the grill to medium/ medium high heat. Once hot grill the chicken 3 to 5 minutes per side, or until the internal temperature is above 165 degrees.
  • Let the chicken cool while you assemble the salads. Divide the lettuce mix between four plates or bowls. Top each with blueberries, walnuts, and feta.
  • Slice the chicken and add to the salads, serve with the lemon dressing.