BLUEBERRY CHICKEN CHOPPED SALAD

INGREDIENTS

SALAD INGREDIENTS:

• 1 pound boneless skinless chicken breasts
• fine sea salt and 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

VINAIGRETTE INGREDIENTS:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper

INSTRUCTIONS

1. Cook the chicken. Season the chicken breasts generously with salt and pepper. Heat the oil in a sauté pan over medium-high heat. Cook the chicken for 4-5 minutes per side until cooked through and no longer pink inside. Transfer the chicken to a clean cutting board and let it rest for 5 minutes, then dice into small pieces.
2. Prepare the vinaigrette. Meanwhile, prepare the vinaigrette by whisking all of the ingredients together in a bowl (or shaking vigorously in a sealed jar) until emulsified.
3. Combine. Combine the diced chicken and remaining salad ingredients in a large bowl. Drizzle with the vinaigrette and toss until evenly combined.
4. Serve. Serve immediately and enjoy!