Grilled Chicken Salad with Red Fruit Poppy-Seed Vinaigrette

Chicken:

1. Heat water, salt, and sugar in a small pot until dissolved.

2. Cool completely, then pour over chicken in a baking dish. Brine for 40 mins in the fridge.

3. Remove chicken from brine, pat dry, and let rest on a paper towel-lined sheet. (This can be done up to 24 hrs ahead!)

4. Grill over high heat (~7 mins per side) until internal temp reaches 165°F.

5. Let chicken rest for 4 mins before slicing for maximum juiciness.
   
   

Vinaigrette:

6. In a medium mixing bowl, add vinegar, Bonne Maman More Fruit, Less Sugar Red Fruit Spread, honey, salt, and pepper. Whisk together, and allow to sit for a few mins to help the fruit spread and honey get incorporated together.

7. Slowly drizzle in olive oil while whisking to emulsify. (Don’t worry if it separates!)

8. Transfer to upcycled Bonne Maman jar or other jar with lid, and shake before use.
   
   

Salad:

9. In a large mixing bowl, add the chicories/lettuce, herbs, walnuts, blue cheese, and 4 oz of vinaigrette. Toss to coat well.

10. Add sliced chicken, and enjoy!