Blueberry Chicken Chopped Salad

Courtesy of Gimme Some Oven

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)

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.

Number of servings (yield): 3-5

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 vinaigrette:

Whisk all ingredients together until combined.