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Blueberry Balsamic Chicken over Dandelion Greens

Blueberry Balsamic Chicken over Dandelion Greens

What can be more Canadian than dandelions, cheese curds, blueberries and maple syrup eh? The simple vinaigrette - marinade just might become your new favourite for your summer barbecues!


  • 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


  1. Puree blueberries, balsamic vinegar, olive oil, maple syrup, Dijon mustard and fresh rosemary in blender or food processor.

  2. 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.

  3. 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.

  4. Meanwhile, add dandelion and field greens to a bowl and toss with ¼ cup (60 mL) of the reserved marinade - dressing. Set aside.

  5. 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.

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.

Nutrition Info

  • Per 295 g serving Amount
  • Calories 410
  • Protein 36 g
  • Fat 21 g
  • Saturated Fat 7 g
  • Carbohydrate 19 g
  • Fibre 4 g
  • Sugar 12 g
  • Cholesterol 90 mg
  • Sodium 300 mg
  • Per 295 g serving % Daily Value
  • Potassium 19
  • Calcium 30
  • Iron 20
  • Vitamin A 200
  • Vitamin C 35
  • Vitamin B6 46
  • Vitamin B12 39
  • Folate 12
  • Magnesium 25
  • Zinc 22

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