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    Blueberry Chicken Chopped Salad

    High Bush Blueberry Council

    Fresh, tangy, healthy and filling – what more could you want from a salad? This blueberry chicken chopped salad is perfect for a nutritious lunch or hearty dinner. Heading to a cookout or potluck? Take a bowl of this blueberry chicken chopped salad for a dish that’s sure to leave your friends and family’s taste buds tingling. Courtesy of Gimme Some Oven.



    • 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

    To make the salad:

    Season chicken breasts on both sides generously with salt and pepper.

    1. 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.
    2. Transfer chicken breasts to a separate plate and let rest for at least 5-10 minutes.  Then chop into small, bite-sized pieces.
    3. 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.


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