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.
CAROL WILSON
Wellness & Well-Being Coach
Healthy Aging for Women
908-461-3873 facebook.com/carol.wilson.52438
