Blueberry Balsamic Chicken over Dandelion Greens

1/4 cup (60 mL) blueberries, fresh or frozen

2 tbsp (30 mL) balsamic vinegar

2 tbsp (30 mL) olive oil

2 tbsp (30 mL) maple syrup

1 tsp (5 mL) Dijon mustard

1 tsp (5 mL) rosemary, fresh

1 lb (0.5 kg) boneless, skinless chicken breasts

4 cups (1 L) dandelion greens, chopped

4 cups (1 L) field or mixed salad greens

1/2 cup (125 mL) white cheese curds

1/4 cup (60 mL) sunflower seeds, hulled, roasted, unsalted

1/2 cup (125 mL) dandelion petals, (pulled from flower head) optional

1 tbsp (15 mL) blueberries, fresh, for garnish

1 Puree blueberries, balsamic vinegar, olive oil, maple syrup, Dijon mustard and fresh rosemary in blender or food processor.
2 Reserve half of this vinaigrette to dress the salad (½ cup - 125 mL). Pour other half over chicken breasts in a large re-sealable plastic bag and seal. Use your hands to massage marinade into chicken pieces. Marinate in the refrigerator for at least an hour and preferably overnight.
3 Preheat grill over medium-high heat. Remove chicken breasts from bag and place on top shelf of bbq/grill. Grill 10-13 minutes on each side or until chicken reaches internal temperature of 165°F (74°C). Cooking time will vary based on the size of the breasts. Remove from grill and slice grilled chicken into long strips. Set aside.
4 Meanwhile, add dandelion and field greens to a bowl and toss with ¼ cup (60 mL) of the reserved marinade - dressing. Set aside.
5 To serve, spread greens over bottom of dinner plates. Top with sliced grilled chicken. Garnish each plate with the cheese curds, sunflower seeds, 1 Tbsp (15 mL) blueberries and a sprinkle of dandelion petals. Serve with the rest of the reserved blueberry balsamic vinaigrette.