Blueberry Compote Dressing
1-¼ cup Fresh Blueberries, Or Frozen Thawed
¼ cups Balsamic Vinegar
¼ cups Honey
3 Tablespoons Water
2 teaspoons Dijon Mustard
1 teaspoon Salt
¼ teaspoons Black Pepper
¼ teaspoons Granulated Onion Powder
¾ cups Olive Oil
6 oz of spring mix
6 oz romaine
¼ cup of shaved almond
¼ cup feta cheese, crumbled
½ cup fresh blueberries
1 lb. thinly sliced chicken breast
1 cup orange juice
¼ cup water
2 tablespoons Achiote Paste
To marinate the chicken, pour orange juice, water, and achiote paste into a medium bowl. Add chicken and toss. Cover and let sit in refrigerator overnight.
To prepare the dressing, add all ingredients except the EVOO into a blender and blend on medium-high. Lower speed and begin to gradually add EVOO to emulsify the dressing. Set aside.
To prepare chicken, heat sauté pan or iron grill skillet over medium-high heat. When it is hot, add some EVOO. Lower heat to medium and add chicken. Cook for 1 minute or until golden brown, and flip. Turn the heat to low. Put cover or lid over pan and let sit for 10 minutes. Afterward, turn heat off and let sit covered for an additional 10 minutes.
To prepare the salad, toss cleaned lettuce with dressing, shaved almonds, and ½ of the fresh blueberries. Slice chicken on an angel and place atop the bed of greens, top with remaining blueberries, crumbled feta and an additional drizzle of the dressing.
This July, the Valley's three Sandbar Mexican Grills are celebrating National Blueberry Month with farm-fresh food and drink specials, while donating a portion of their proceeds to worthy neighborhood charities.
Sandbar Chandler will be donating to ICAN (Improving Chandler Area Neighborhoods), which promotes positive programs for local youths.
Sandbar Peoria is partnering up with Peoria Firefighters Charities to support local first responders.
Sandbar Phoenix will be donating to the Lodge 2, the Phoenix Chapter of the Arizona Fraternal Order of Police, in support of the families of two recently fallen officers