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4.87 from 15 votes

Blueberry Chicken Chopped Salad

This blueberry chicken chopped salad recipe is loaded up with a zesty mix of ingredients and tossed with a lemon vinaigrette.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Salad
Cuisine: American
Keyword: 4th of july, chicken, gluten free
Servings: 4 to 6 servings
Author: Ali

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

  • 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.
  • 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.
  • Combine. Combine the diced chicken and remaining salad ingredients in a large bowl. Drizzle with the vinaigrette and toss until evenly combined.
  • Serve. Serve immediately and enjoy!