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Blueberry Chicken Chopped Salad

Blueberry Chicken Chopped Salad

With this Blueberry Chicken Chopped Salad, your table will glow with freshness and color, offering a dish that is as beautiful as it is nourishing.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale

For the Salad:

1 pound boneless skinless chicken breasts

Fine sea salt and freshly ground black pepper

1 tablespoon olive oil

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

For the Lemon Vinaigrette:

3 tablespoons olive oil

1 tablespoon freshly squeezed lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

½ teaspoon fine sea salt

¼ teaspoon black pepper

Instructions

  1. Cook the Chicken: Season chicken breasts generously with salt and pepper. Heat olive oil in a sauté pan over medium-high heat. Cook the chicken for 4–5 minutes per side until fully cooked and golden. Transfer to a cutting board, rest for 5 minutes, then dice into small pieces.

  2. Prepare the Vinaigrette: In a bowl or jar, whisk or shake together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until emulsified and smooth.

  3. Assemble the Salad: Combine diced chicken, lettuce, blueberries, pecans, onion, and feta in a large bowl. Drizzle with vinaigrette.

  4. Toss and Serve: Gently toss until evenly coated. Serve immediately and enjoy the refreshing flavors.

  • Author: Sanji
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes