Marinated chicken breast in blueberry balsamic vinegar adds delicious flavor to this spinach salad. Fresh blueberries, pears, red peppers and goat cheese drizzled with Blueberry Balsamic Vinegar and Extra Virgin Olive Oil make this salad a gourmet delight!

Ingredients:

4 chicken breasts
1 package Baby Spinach, washed and patted dry
4 pears, sliced
1 red pepper, sliced or chopped
1 cup fresh blueberries
1 4oz. package Goat cheese
walnuts or pecans optional
1 1/4 cups Blueberry Balsamic Vinegar
2 oz. Extra Virgin Olive Oil

Directions:

Place chicken breasts in a Ziploc bag and pour 1 cup Blueberry Balsamic Vinegar over the chicken breasts. Place in refrigerator, and marinate for at least 1 hour. Bake chicken breasts in oven preheated to 350 degrees for approximately 45 minutes. While chicken breasts are cooling. Divide spinach among 4 dinner plates. Top spinach with pears, peppers, blueberries, goat cheese and nuts. Slice one chicken breast per salad, and place on top of salad. Drizzle each prepared salad with approximately 1/2 ounce EVOO and 1/2 ounce Blueberry Balsamic Vinegar. Enjoy! Serves 4 (Recipe shared by Rachel Bradley-Gomez, Veronica Foods Company)