Ensalada de pollo a la parrilla con balsámico y vinagreta de arándanos

Ingredientes

• 8 boneless, skinless chicken thighs (about 2 pounds)
• Sea salt, to taste, for sprinkling
• 1 cup fresh or frozen blueberries, mostly thawed if frozen
• 1/4 cup + 1 tablespoon balsamic vinegar
• 3 tablespoons garlic-infused olive oil (or extra virgin olive oil + 3 fresh garlic cloves if not low FODMAP)
• 1 tablespoon extra virgin olive oil
• 1/2 tablespoon Dijon mustard
• 3/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon pure maple syrup, 1/8 teaspoon stevia (liquid or powdered), or sweetener of choice, to taste (optional, omit for Whole30)
• 8 cups spring mix, red leaf lettuce, or your favorite greens, chopped (if needed)
• 1 cup fresh blueberries
• 1/2 cup sliced almonds
• 1/2 cup scallions, green tops only, chopped (optional, omit for onion-free)
• 1/2 cup feta, crumbled (optional, omit for dairy-free/Paleo/Whole30)

Preparación

1. 1

   Cover up: Cover your clothes with an apron and take care as this recipe can get messy!

2. 2

   Season chicken with salt: A minimum of 2 1/2 hours prior to cooking, season chicken thighs with sea salt and leave at room temperature for 30 minutes (optional, but for the best results). Otherwise, about 2 hours prior to cooking, season chicken with sea salt and allow to sit at room temperature while preparing the blueberry vinaigrette / chicken balsamic marinade.

3. 3

   Make the blueberry vinaigrette / marinade: While the chicken rests, blend the blueberries, balsamic vinegar, garlic oil (or EVOO and garlic cloves), extra virgin olive oil, Dijon mustard, salt, and pepper in a blender or food processor. Blend on high for about 2 minutes, or until the blueberry skins have mostly broken down, scraping down the sides and lid as needed.

4. 4

   Taste, adjust seasoning, and add sweetener if needed. Pour one half of the blueberry mixture (roughly 2/3 cup) into an airtight container and place in the refrigerator. This half of the mixture will be used as dressing for the salad.

5. 5

   Marinate chicken: Place the seasoned chicken thighs in a zip top bag. Pour the remaining half of the marinade over them and carefully seal the bag. Slosh the marinade around the chicken with your hands to ensure it's well-coated. Place bag on a large plate and marinate in the refrigerator for at least 2 hours or up to overnight.

6. 6

   Prepare for grilling: Remove chicken and reserved blueberry vinaigrette from the fridge 20 minutes prior to grilling. Preheat your outdoor grill or grill pan over medium high heat to 400°F (204°C). Remove the chicken thighs from the marinade to a large plate, shaking off the excess marinade into the bag. Discard excess marinade.

7. 7

   Grill chicken: Grill the thighs for 6 minutes on the first side, 4-6 minutes on the second side, or until the internal temperature of the thickest thigh reaches 165°F per an instant read thermometer. The thighs will look ominously black (that’s normal unless you actually burned them - refer to photo in the instructions section above). Remove thighs from the grill to a platter and let them rest for 5 minutes before slicing.

8. 8

   Prep salad ingredients: While the chicken is grilling and resting, prepare the salad ingredients: spring mix or lettuce, blueberries, sliced almonds, scallions, and feta cheese (if using). Place the ingredients into individual serving bowls. Gently whisk or stir the blueberry dressing so it’s well combined.

9. 9

   Chop chicken: Chop the grilled chicken thighs into ½-inch strips on a cutting board and place on a platter.

10. 10

    Build salads: Build the salads by placing spring mix or lettuce on 4 large plates followed by sliced chicken, ¼ cup of blueberries and 2 tablespoons each of sliced almonds, scallions, and feta (if using). Top salad with the blueberry vinaigrette (up to 2 heaping tablespoons per serving) just before serving.

11. 11

    Storage: Store leftover balsamic chicken salad ingredients and blueberry salad dressing separately in airtight containers in the refrigerator. Salad ingredients will last up to 3 days, and the vinaigrette up to 1 week. Stir the vinaigrette before using.