Chicken and Pork Marinade with Fresh Blueberry Balsamic Vinaigrette
Recipe source: Chilean Fresh Fruit Association
Recipe source: Chilean Fresh Fruit Association
Recipe - RICHFIELD
Chicken and Pork Marinade with Fresh Blueberry Balsamic Vinaigrette
0
Servings6
0Ingredients
6 - 5 ounce boneless, skinless chicken breasts or 2 whole pork tenderloins
FOR THE MARINADE: 1 teaspoon lemon zest
1 tablespoon Dijon mustard
¾ cup balsamic vinegar
1/3 cup Chicken Broth
1/3 cup olive oil
FOR THE BLUEBERRYBALSAMIC VINAIGRETTE: 2 cups fresh blueberries + more for garnish
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
½ cup olive oil
Salt, to taste
Pepper, to taste
Salad greens, for serving
Goat cheese crumbles, for serving
Candied walnuts, for serving
Halved seedless grapes, for serving
Directions
- TO MAKE THE MARINADE: Combine marinade ingredients.
- Marinate the chicken or pork in the rerigerator for 4-6 hours. Discard the marinade.
- Sauté or grill the chicken or pork. Internal temperature for chicken is 165 F. Internal tempeature for pork is 145 F.
- TO MAKE THE BLUEBERRY BALSAMIC VINAIGRETTE: Boil blueberries and maple syrup until berries are soft. Add vinegar and cool slightly and puree. Add olive oil and salt and pepper. Chill.
- TO SERVE: Gently toss salad greens with goat cheese, walnuts and grapes. Arrange chicken breast or pork tenderloin slices over the salad. Drizzle vinaigrette over the meat. Garnish with fresh blueberries, if desired. Serve with additional vinaigrette and fresh .
0 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Bell & Evans Boneless Skinless Chicken Breasts, 1.38 Pound
$12.41 avg/ea$8.99/lb
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
L&B Honey Dijon Mustard, 9 Ounce
$5.19$0.58/oz
L&B Italian Balsamic Vinegar, 16.9 Ounce
$4.99$0.30/oz
L&B Organic Chicken Broth, 32 Ounce
$4.59$0.14/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Driscoll's Sweetest Batch Blueberries Limited Edition, 11 Ounce
$10.99$1.00/oz
L&B Italian Balsamic Vinegar, 16.9 Ounce
$4.99$0.30/oz
L&B Pure Maple Syrup, 8 Ounce
$5.79$0.72/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
L&B French Sea Salt Grinder, 5.2 Ounce
$7.19$1.38/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Revol Greens Spring Mix Smart Buy Value Pack, 16 Ounce
Huge Deal
$7.99 was $11.49$0.50/oz
Vermont Creamery Original Plain Goat Cheese, 4 Ounce
$6.99$1.75/oz
Mitica Caramelized Walnuts, 3.53 Ounce
$10.49$2.97/oz
Green Seedless Grapes, 1 Pound
$4.99/lb$4.99/lb
Directions
- TO MAKE THE MARINADE: Combine marinade ingredients.
- Marinate the chicken or pork in the rerigerator for 4-6 hours. Discard the marinade.
- Sauté or grill the chicken or pork. Internal temperature for chicken is 165 F. Internal tempeature for pork is 145 F.
- TO MAKE THE BLUEBERRY BALSAMIC VINAIGRETTE: Boil blueberries and maple syrup until berries are soft. Add vinegar and cool slightly and puree. Add olive oil and salt and pepper. Chill.
- TO SERVE: Gently toss salad greens with goat cheese, walnuts and grapes. Arrange chicken breast or pork tenderloin slices over the salad. Drizzle vinaigrette over the meat. Garnish with fresh blueberries, if desired. Serve with additional vinaigrette and fresh .