Interested in giving your go-to grilled chicken salad a much needed overhaul? Try serving it on top of baby kale and dried blueberries—both of which are often overlooked add-ins AND really good for you.   
 

Makes 4 servings
 

What you need

2 large boneless, skinless chicken breasts or 4 small
1/2 cup Tessemae’s Honey Balsamic
5 ounces baby kale
½ cup dried blueberries
 
 

What you do

1. Cut each chicken breast in half horizontally with a sharp knife. Marinate chicken in ¼ cup Honey Balsamic for about 1 hour.
2. Meanwhile, place kale and blueberries in a serving bowl and toss with remaining 1/4 cup Honey Balsamic.
3. Heat your grill to high. Grill chicken until cooked through, about 5 minutes per side. Remove from grill and cut into 1-inch slices; place slices on top of kale salad.