Baked Chicken and Blueberry Salad

INGREDIENTS

• 24 ounces RedBird Boneless Skinless Chicken Breast

• 8 cups torn fresh spinach or mixed salad greens

• 2 tablespoons red onions, thinly sliced

• 1/4 cup walnuts

• 1 cup blueberries

• 1 cups of peaches, sliced

  DRESSING

• 2 tablespoons vegetable oil

• 2 tablespoons balsamic vinegar

• 1 tablespoon sugar

• 1⁄2 teaspoon dill weed

• 1 pinch salt

• 1 pinch garlic powder

• 1 pinch dry mustard

• Fresh cracked pepper

METHOD

1. Line a corning wear dish with aluminum foil. Preheat oven to 350 Fahrenheit.

2. Oil the chicken breast on both sides, then rub with salt, garlic powder, and pepper.

3. Place chicken breasts into baking dish, cover with a lid, and bake for 30 minutes.

4. Remove from the oven and turn the breasts over. Place back in the oven and continue baking for about 20 minutes.

5. While baking, in a bowl, combine the dressing ingredients and stir well. Refrigerate to chill until ready to serve.

6. Wash fruit and veggies and dry completely. Dressing will not adhere if greens are wet.

7. Combine the spinach,onion, walnuts, blueberries, and peaches in a large bowl.

8. Slice chicken into strips and place on top of greens.

9. Pour chilled dressing over salad and gently toss.

Recipe adapted from Food.com