Ingredients
Scale
- 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
- 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
- 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.
- Transfer the chicken to a clean cutting board and let it rest for 5 minutes, then dice into small pieces.
- Prepare the vinaigrette by whisking all of the ingredients together in a bowl until emulsified.
- Combine the diced chicken and remaining salad ingredients in a large bowl.
- Drizzle with the vinaigrette and toss until evenly combined.
- Serve immediately and enjoy.
Notes
- You can prep this salad in advance by storing the dressing separately.
- This salad is great for meal prep if kept refrigerated.
- Leftovers last up to 2 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg