Puree blueberries, balsamic vinegar, olive oil, maple syrup, Dijon mustard and fresh rosemary in blender or food processor.
Reserve half of this vinaigrette to dress the salad (½ cup - 125 mL). Pour other half over chicken breasts in a large re-sealable plastic bag and seal. Use your hands to massage marinade into chicken pieces. Marinate in the refrigerator for at least an hour and preferably overnight.
Preheat grill over medium-high heat. Remove chicken breasts from bag and place on top shelf of bbq/grill. Grill 10-13 minutes on each side or until chicken reaches internal temperature of 165°F (74°C). Cooking time will vary based on the size of the breasts. Remove from grill and slice grilled chicken into long strips. Set aside.
Meanwhile, add dandelion and field greens to a bowl and toss with ¼ cup (60 mL) of the reserved marinade - dressing. Set aside.
To serve, spread greens over bottom of dinner plates. Top with sliced grilled chicken. Garnish each plate with the cheese curds, sunflower seeds, 1 Tbsp (15 mL) blueberries and a sprinkle of dandelion petals. Serve with the rest of the reserved blueberry balsamic vinaigrette.
- Serves: 4
- Prep Time:
- Cook Time:
- 1/4 cup (60 mL) blueberries, fresh or frozen
- 2 tbsp (30 mL) balsamic vinegar
- 2 tbsp (30 mL) olive oil
- 2 tbsp (30 mL) maple syrup
- 1 tsp (5 mL) Dijon mustard
- 1 tsp (5 mL) rosemary, fresh
- 1 lb (0.5 kg) boneless, skinless chicken breasts
- 4 cups (1 L) dandelion greens, chopped
- 4 cups (1 L) field or mixed salad greens
- 1/2 cup (125 mL) white cheese curds
- 1/4 cup (60 mL) sunflower seeds, hulled, roasted, unsalted
- 1/2 cup (125 mL) dandelion petals, (pulled from flower head) optional
- 1 tbsp (15 mL) blueberries, fresh, for garnish
Dandelion greens, one of season’s earliest foodstuffs, are best eaten young and tender as the older leaves tend to be bitterer. Gathering your own dandelions is a lovely way of connecting to the natural world. Avoid picking greens from roadsides, and lawns and golf courses that use fertilizers and herbicides. Do not pick from an area unless you know its history. If you don’t have access to wild dandelion leaves you can find them in the produce department of many grocery stores.