Chicken, Berry and Herb Salad with Spicy Blueberry Dressing

serves 4

Ingredients:

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

1/4 cup Gil’s Key Lime Extra Virgin Olive Oil

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

Instructions:

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.