Chicken, Berry and Herb Salad with Spicy Blueberry Dressing
4 chicken breast fillets
2 teaspoons Gil’s Champagne Jalapeño Mustard
2 teaspoons Big Sur Gourmet Bread Dipper
1 tablespoon Gil’s Key Lime Extra Virgin Olive Oil
Spicy Blueberry Dressing:
3 tablespoons Gil’s Blueberry Balsamic
3 tablespoons Gil’s Champagne Jalapeño Mustard
1/4 cup fresh or frozen blueberries (if frozen, thawed)
1 tablespoon honey
4 cups romaine lettuce, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh basil, chopped
1/4 cup sliced almonds
1/2 cup fresh raspberries (if frozen, thawed)
1/2 cup fresh strawberries, sliced
1/2 cup fresh blueberries
pinch of cracked black pepper
Pat chicken breasts dry with paper towels. Brush chicken with mustard (on all sides) and season with bread dipper spice blend. Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook for 3-4 minutes per side, or until the chicken is cooked through. Remove from the skillet and set aside to rest for 5 minutes before slicing.
While the chicken is resting, place balsamic, mustard, blueberries, honey, and olive oil in the bowl of a food processor, blend until smooth.
Divide lettuce between plates and top with mint, basil, almonds, raspberries, strawberries, blueberries, black pepper, and chicken. Drizzle salads with vinaigrette before serving.