Grilled Chicken-Blueberry Salad

Ingredients

2 tablespoons olive oil
12 cup rice wine vinegar
2 teaspoons ginger, fresh, minced
2 cloves garlic, minced,
12 teaspoon salt
12 teaspoon black pepper
3 skinless chicken breast halves, boneless
1 stalk celery, chopped,
12 cup red onion, chopped,
12 cup red bell pepper, chopped,
12 cup yellow bell pepper, chopped,
34 cup carrot, shredded
4 cups mixed salad greens
1 12 cups blueberries, fresh, washed and picked through

Directions

In a medium bowl mix together the oil, vinegar, ginger, garlic, salt and pepper.
Divide and chill one half.
With the remaining mixture pour into a plastic bag and add the chicken breasts.
Seal and chill for 2 hours to overnight.
Preheat grill to 350 degrees.
Remove chicken from marinade-discard used marinade.
Grill chicken for 6-8 minutes on each side, checking to make sure chicken is done and no pink is remaining inside deepest part of meat.
Cut into thin slices.
Place greens on a large serving platter.
Mix together the celery, onion, peppers and carrots.
Toss together with the reserved vinegar mixture.
Place chicken slices on the greens, dress with the vinegar/vegetable mixture, and top with the blueberries.
Serve.