Blueberry Chicken Chopped Salad

Blueberry Chicken Chopped Salad

Fresh, tangy, healthy and filling
This blueberry chicken chopped salad is perfect for a nutritious lunch or hearty dinner.
Blueberry Chicken Chopped Salad
2 boneless, skinless chicken breasts
Salt and pepper
1 tablespoon olive oil
1 head Romaine lettuce, finely chopped
1 pint (2 cups) fresh blueberries
1 cup roughly-chopped toasted pecans
2/3 cup diced red onion
1/2 cup blue cheese (or any soft cheese – I love goat cheese)
Dijon vinaigrette (see below)

Dijon Vinaigrette
1/3 cup olive oil
3 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
Pinch of salt and black pepper

To make the salad:

Season chicken breasts on both sides generously with salt and pepper.

Heat oil in a large sauté pan over medium-high heat.  Add chicken breasts and cook for 4-5 minutes per side, until the chicken is cooked through and no longer pink inside.
Transfer chicken breasts to a separate plate and let rest for at least 5-10 minutes.  Then chop into small, bite-sized pieces.
Add the chicken to a large bowl with the lettuce, blueberries, pecans, red onion, blue cheese, and vinaigrette. Toss to combine.  Serve immediately.

To make the vinaigrette: Whisk all ingredients together until combined.


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