Thursday, May 19, 2016

Blueberry Chicken Chopped Salad

Blueberry Chicken Chopped Salad - U.S. Highbush Blueberry Council: Fresh, tangy, healthy and filling – what more could you want from a salad? This blueberry chicken chopped salad is perfect for a nutritious lunch or hearty dinner. Heading to a cookout or potluck? Take a bowl of this blueberry chicken chopped salad for a dish that’s sure to leave your friends and family’s taste …

I made this salad yesterday (without the chicken) and took it to Audrey's for Larry's birthday dinner and it was delicious.  I have to say it was a little time consuming chopping up the lettuce and onions but maybe it was because I was watching TV at the same time that seems to always slow me down.  Since she was making dinner I made the salad without the chicken.

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)
  • 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.
  1. 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.
  2. Transfer chicken breasts to a separate plate and let rest for at least 5-10 minutes.  Then chop into small, bite-sized pieces.
  3. 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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