BLUEBERRY CHICKEN CHOPPED SALAD

BLUEBERRY CHICKEN CHOPPED SALAD image

Yield 3,5 persons

Number Of Ingredients 16

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Salad:
2 boneless, skinless chicken breasts
Salt and pepper
1 tablespoon olive oil
1 head Romaine lettuce, finely chopped
1 pint (2 cups) fresh blueberries
1 cup roughly-chopped toasted pecans
2/3 cup diced red onion
1/2 cup blue cheese (or any soft cheese)
Dijon vinaigrette (see below)
Dijon Vinaigrette:
1/3 cup olive oil
3 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
Pinch of salt and black pepper

Steps:

To make the salad: Season chicken breasts on both sides generously with salt and pepper. Heat oil in a large sautÃ© 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. Transfer chicken breasts to a separate plate and let rest for at least 5-10 minutes. Then chop into small, bite-sized pieces. Add the chicken to a large bowl with the lettuce, blueberries, pecans, red onion, blue cheese, and vinaigrette. Toss to combine. Serve immediately. To make the vinaigrette: Whisk all ingredients together until combined. Posted in Chef-Style, Entrees, Featured Foodservice Recipes, Recipes, Salads, Dressings & Appetizers, Summer