For blueberry balsamic dressing/marinade:

  • 1/2 cup blueberries
  • 1/2 cup J. Olive Co. Blueberry balsamic
  • 1 Tbsp maple syrup (or honey)
  • 1 Tbsp Dijon mustard
  • 1/2 cup J. Olive Co. EVOO
  • salt and pepper, to taste

For salad:

  • 1 lb chicken breasts, pounded or sliced horizontally to about 1/4 to 1/2 inch thick.
  • Mixed salad greens (about 1 1/2-2 bags, or 8-12 oz. total)
  • 1 cup sliced strawberries
  • 1/2 cup blueberries
  • 4 oz. goat cheese
  • 4 Tbsp chopped pecans, lightly toasted if desired


  1. Combine the dressing ingredients and emulsify in a blender or food processor.
  2. Take about 1/2 cup of the dressing and pour it over the chicken in a bowl or plastic bag and marinate for at least 20 minutes.
  3. Turn on your grill (or grill pan) to medium-high heat.
  4. Place the chicken on the grill and reduce heat to medium. Cook about 3-5 minutes per side (depending on the thickness), or until completely cooked through, and juices run clear. Brush with some of the extra dressing/marinade while cooking,
  5. Let chicken rest for about 5 minutes before slicing.
  6. Divide the remaining salad ingredients among four plates, or place in one big bowl. Top with the sliced chicken and more dressing.

Original recipe and image found at Cupcakes and Kale Chips