Blueberry Chicken Chopped Salad

3-5

Blueberry Chicken Chopped Salad

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Ingredients

Dijon vinaigrette
• 1/3 cup (80 mL) olive oil
• 3 tbsp (45 mL) red wine vinegar
• 2 tsp (10 mL) honey
• 1 tsp (5 mL) Dijon mustard
• pinch of salt and black pepper
For the chicken:
• 2 boneless, skinless chicken breasts
• Salt and pepper
• 1 tbsp (15 mL) olive oil
For the salad:
• 1 head Romaine lettuce, finely chopped
• 1 pint (2 cups/500 mL) fresh blueberries
• 1 cup (250 mL) roughly-chopped toasted pecans
• 2/3 cup (160 mL) diced red onion
• 1/2 cup (125 mL) blue cheese (or any soft cheese)
• 1/2 cup chopped toasted pecans

Instructions

To make the vinaigrette:
1. Whisk all ingredients together until combined.
To prepare the chicken:
2. Season chicken breasts on both sides generously with salt and pepper.
3. 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.
4. Transfer chicken breasts to a separate plate and let rest for at least 5-10 minutes. Then chop into small, bite-sized pieces.
To assemble:
5. Add the chicken to a large bowl with the lettuce, blueberries, pecans, red onion, blue cheese, and vinaigrette. Toss to combine. Serve immediately.