Chicken and Blueberry Chopped Salad
With it being the middle of summer, I am finding myself using fresh blueberries in a lot of different recipes right now. I pretty much add them to my morning smoothies, love baking bread and muffins and when I came across putting them into something savory like a salad, it was a win, win. My sister originally made this salad for my wedding shower at her house and I have been enjoying it ever since! The original recipe comes from The Blueberry Council.
Salad Ingredients –
- 2 cooked chicken breasts
- 1 head of Romaine lettuce (I like to add in other greens as well)
- 2 cups fresh blueberries
- 1 cup roughly chopped, toasted pecans
- 2/3 cup diced red onion
- 1/2 cup blue cheese (or you could use feta instead)
Dijon Vinaigrette –
- 1/3 cup olive oil
- 3 TBL red wine vinegar
- 2 tsp honey
- 1 tsp Dijon mustard
- dash of salt and pepper to taste
Add all ingredients together in a small bowl and whisk until combined.
I like to soak my onions in cold water for about 10 minutes because it takes the harsh bite from them, but it is not necessary. I also like to marinate my chicken breasts in something before I cook them. I usually just use a basic Italian dressing I may have in the fridge or just some olive oil, balsamic and some fresh garlic (or a dash of garlic powder). If it is in the summer, I will throw them on the grill or you can pan fry them as well. This recipe is also good with leftover roasted chicken.
Throw the lettuce in a bowl and top with chopped chicken, chopped pecans, red onion, blueberries and cheese of choice. Finish with a light drizzle of the vinaigrette and you have yourself a refreshing salad that is filling enough for a main dish.
