Description
A vibrant and healthy Blueberry Chicken Chopped Salad featuring tender sautéed chicken breasts, fresh blueberries, crunchy toasted pecans, and tangy crumbled feta cheese, all tossed in a bright lemon Dijon vinaigrette. Perfect for a quick and nutritious lunch or light dinner.
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts
- Fine sea salt and black pepper, to taste
- 1 tablespoon olive oil
Salad
- 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
Vinaigrette
- 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
Instructions
- Cook the chicken: Season the chicken breasts generously with fine sea salt and black pepper. Heat 1 tablespoon olive oil in a sauté pan over medium-high heat. Cook the chicken for 4-5 minutes on each side, or until the chicken is fully cooked and no longer pink in the center. Transfer the cooked chicken to a clean cutting board and let it rest for 5 minutes to retain juices, then dice into small bite-sized pieces.
- Prepare the vinaigrette: While the chicken is resting, whisk together 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper in a small bowl or seal in a jar and shake vigorously until emulsified and smooth.
- Combine the salad: In a large bowl, combine the diced chicken, finely chopped Romaine hearts or little gem lettuce, fresh blueberries, toasted chopped pecans, finely diced red onion, and crumbled feta or goat cheese.
- Toss and serve: Drizzle the prepared vinaigrette over the combined salad ingredients. Toss gently but thoroughly until everything is evenly coated. Serve the salad immediately to enjoy the fresh flavors and textures at their best.
Notes
- To toast pecans, place them in a dry skillet over medium heat and stir frequently for 3-5 minutes until fragrant and lightly browned.
- Allowing the chicken to rest after cooking is essential to keep it juicy.
- You can substitute goat cheese with feta for a slightly different flavor profile.
- Make sure to use fresh blueberries for the best taste and texture.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
