Fresh Blueberry Chicken Salad (Print Version)

# Ingredients:

→ For the Salad

01 - 1 pound boneless, skinless chicken breasts
02 - Sea salt and freshly ground black pepper, to taste
03 - 1 tablespoon olive oil
04 - 12 ounces Romaine hearts or little gem lettuce, chopped into small pieces
05 - 2 cups fresh blueberries
06 - 1 cup pecans, toasted and roughly chopped
07 - 1 small red onion, diced finely
08 - 5 ounces crumbled feta or goat cheese

→ For the Lemon Vinaigrette

09 - 3 tablespoons olive oil
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey
13 - 1/2 teaspoon fine sea salt
14 - 1/4 teaspoon black pepper

# Instructions:

01 - Start by patting the chicken breasts dry and seasoning them well on both sides with salt and pepper. Warm up a tablespoon of olive oil in a skillet over medium-high heat until it shimmers. Add the chicken and let it cook undisturbed for about 4 to 5 minutes on each side until it's golden brown and fully cooked through with no pink remaining in the center. Once done, move the chicken to a cutting board and give it a 5-minute rest before chopping it into bite-sized cubes.
02 - While your chicken is resting, make the tangy vinaigrette. In a small bowl, combine the olive oil, fresh lemon juice, Dijon mustard, honey, salt, and pepper. Whisk everything together vigorously until it comes together into a smooth, well-blended dressing. You can also shake all the ingredients in a jar with a tight lid if that's easier.
03 - Grab a large mixing bowl and add your chopped lettuce, fresh blueberries, toasted pecans, diced red onion, crumbled cheese, and the diced chicken. Pour the lemon vinaigrette over everything and toss it all together gently but thoroughly so every ingredient gets coated with that bright, zesty dressing.
04 - This salad is best enjoyed immediately while the lettuce is crisp and the chicken is still slightly warm. Plate it up and dig in!

# Notes:

01 - This vibrant salad combines sweet blueberries with savory chicken and tangy cheese for a perfect balance of flavors.
02 - Toast the pecans in a dry skillet over medium heat for 3-4 minutes to bring out their rich, nutty flavor.
03 - You can substitute the feta with goat cheese for a creamier texture, or use blue cheese if you prefer something bolder.

Back