This anti-inflammatory summer salad is the perfect blend of nourishment and ease—featuring tender grilled chicken marinated in a tangy blueberry-mustard glaze, served over crisp greens and juicy nectarines (or peaches, if that’s what you have on hand!). It’s dairy-free, paleo-friendly, and suitable for elimination diets—making it an ideal recipe for both healing and everyday summer meals. Pair it with a pitcher of fruit- and herb-infused water and a simple platter of raw summer vegetables for a refreshing meal that satisfies without weighing you down.
Ingredients
Grilled Chicken
1½ pounds
boneless chicken breasts
cut into cutlets
⅓ cups
blueberries
mashed
2 tablespoons
raw apple cider vinegar
2 tablespoons
extra virgin olive oil
1 tablespoons
organic stone ground brown mustard
3 cloves
garlic
crushed
1 teaspoons
sea salt
Salad
1 large heads
red leaf lettuce
torn, rinsed, and spun dry
1
white nectarines
pitted and sliced
1 cups
sugar snap peas
chopped
½ small
red onions
sliced into thin rounds
½ cups
blueberries
1 handfuls
fresh basil
Dressing
3 tablespoons
extra virgin olive oil
2 tablespoons
raw apple cider vinegar
1 teaspoons
organic stone ground brown mustard
1 teaspoons
raw honey
¼ teaspoons
sea salt
