Description
A fresh, lunch-focused salad featuring pan-seared chicken, blueberries, and Romaine hearts. Tossed with toasted pecans, feta/goat cheese, and a zesty lemon-Dijon vinaigrette, this crisp salad is perfect for a quick, flavorful meal.
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
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 chicken breasts with salt and pepper
Heat 1 tablespoon olive oil in a pan over medium-high heat
Cook chicken 4-5 minutes per side until done
Let chicken rest 5 minutes, then dice into small pieces
Prepare vinaigrette by whisking olive oil, lemon juice, Dijon mustard, honey, salt, and pepper
In a large bowl, combine chopped lettuce, blueberries, pecans, red onion, and crumbled cheese
Add cooked chicken to the bowl
Toss with prepared vinaigrette until evenly coated
Serve immediately for optimal texture
Notes
Best served immediately for crisp greens and juicy blueberries
Store leftovers in an airtight container in the fridge (separate dressing until serving)
Use halal-approved feta or goat cheese if required
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Sautéing and Mixing
- Cuisine: American