Blueberry Chicken Chopped Salad

Ingredients
  • 2 boneless, skinless chicken breasts 3091
    Chicken Breasts Boneless Skinless Air Chilled 2 Pieces ~0.6KG
    $11.88 • Ea
  • Salt and pepper 3092
  • 1 tablespoon olive oil 3093
  • 1 head Romaine lettuce, finely chopped 3094
    Lettuce Romaine 1EA
    $2.69 • Ea
  • 1 pint (2 cups) fresh blueberries 3095
  • 1 cup roughly-chopped toasted pecans 3096
    Compliments Pecans Chopped 100G
    $3.88 • Ea
  • 2/3 cup diced red onion 3097
    Onion Red 1EA
    $1.30 • Ea
  • 1/2 cup blue cheese (or any soft cheese) 3098
    Castello Cheese Blue Traditional 125G
    $5.39 • Ea
Dijon Vinaigrette
  • 1/3 cup olive oil 3099
  • 3 tablespoons red wine vinegar 3100
    Compliments Vinegar Wine Red 500ML
    $2.91 • Ea
  • 2 teaspoons honey 3101
    Billy Bee Honey Liquid Squeeze 500G
    $7.33 • Ea
  • 1 teaspoon Dijon mustard 3102
    Maille Dijon Mustard 500ML
    $3.23 • Ea
  • Pinch of salt and black pepper 3103
    Club House Black Pepper Ground Family Size 115G
    $9.71 • Ea
Directions

Whisk all vinaigrette ingredients together until combined.

Season chicken breasts on both sides generously with salt and pepper. 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. Transfer chicken breasts to a separate plate and let rest for at least 5-10 minutes.  Then chop into small, bite-sized pieces. Add the chicken to a large bowl with the lettuce, blueberries, pecans, red onion, blue cheese, and vinaigrette. Toss to combine.  Serve immediately.