Blueberry Chicken Chopped Salad
Total Time
35 mins
Prep Time
25 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(5)
Ingredients
4 to 6 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
How would you rate this recipe?
Preparation
Step 1
Cook the chicken. Season the chicken breasts generously with salt and pepper. Heat the oil in a sauté pan over medium-high heat. Cook the chicken for 4-5 minutes per side until cooked through and no longer pink inside. Transfer the chicken to a clean cutting board and let it rest for 5 minutes, then dice into small pieces.
Step 2
Prepare the vinaigrette. Meanwhile, prepare the vinaigrette by whisking all of the ingredients together in a bowl (or shaking vigorously in a sealed jar) until emulsified.
Step 3
Combine. Combine the diced chicken and remaining salad ingredients in a large bowl. Drizzle with the vinaigrette and toss until evenly combined.
Step 4
Serve. Serve immediately and enjoy!
Step 5
Save recipe for the next time?
Chef's notes
Feel free to swap steak, shrimp, salmon, or roasted chickpeas as the protein.
Use a balsamic vinaigrette in place of the everyday vinaigrette.
Add in some diced avocado, cucumber, or bell pepper for some extra veggies.
Add in some chopped fresh basil, chives, or dill.
