Blueberry Chicken Chopped Salad
- Yield 4
- Prep 25 minutes
- Cook 10 minutes
- Total 35 minutes
Blueberry Chicken Chopped Salad is a salad recipe on Avoteb. The yield on the card is 4. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 pound boneless skinless chicken breasts
- fine sea salt and black pepper
- 1 tablespoon olive oil
- 12 ounces Romaine hearts or little gem lettuce, finely chopped
- 1 pint (2 cups) fresh blueberries
- 1 cup toasted chopped pecans
- 1 small red onion, finely diced
- 5 ounces crumbled feta or goat cheese
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
Method
Leave the chicken. Salt the chicken breasts generously with salt and pepper. Warm the oil in a sauté pan over medium-a hot burner. Leave the chicken for 4-5 minutes per side until cooked through and no longer pink inside. Move the chicken to a clean cutting board and let it rest for 5 minutes, then dice into small pieces.
Prepare the vinaigrette. While that cooks, prepare the vinaigrette by whisking all of the ingredients together in a bowl (or shaking vigorously in a sealed jar) until emulsified.
Mix Mix the diced chicken and remaining salad ingredients in a large bowl. Spoon with the vinaigrette and toss until evenly combined.
Plate Plate while it is hot and enjoy!
