Ingredients
Scale
- 1 pound Boneless skinless chicken breasts
- To taste Fine sea salt
- To taste Black pepper
- 1 tablespoon Olive oil (for cooking the chicken)
- 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
- 3 tablespoons Olive oil (for vinaigrette)
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1/2 teaspoon Fine sea salt
- 1/4 teaspoon Black pepper
Instructions
- Season the chicken breasts generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat.
- Cook the chicken for 4 to 5 minutes per side until cooked through and no longer pink inside.
- Rest the chicken on a cutting board, let it rest for 5 minutes, then dice into small pieces.
- Make the vinaigrette by whisking together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper in a small bowl until emulsified.
- Mix the salad in a large bowl, add the diced chicken, chopped lettuce, blueberries, pecans, red onion, and feta.
- Dress the salad with the vinaigrette and toss until everything is evenly coated.
- Serve immediately and enjoy.
Notes
Ensure your chicken is at room temperature before cooking for even results. Use fresh blueberries for the best flavor; frozen blueberries can turn mushy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Chopping and sautéing
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: salad, chicken, blueberry, quick, healthy, dinner