Blueberry Chicken Chopped Salad

Ingrédients
  • 2 boneless, skinless chicken breasts 3091
    Boneless Skinless Fillet Removed Chicken Breasts 850G
    $11.88 • Chq
  • Salt and pepper 3092
  • 1 tablespoon olive oil 3093
  • 1 head Romaine lettuce, finely chopped 3094
    Lettuce Romaine 1EA
    $2.37 • Chq
  • 1 pint (2 cups) fresh blueberries 3095
  • 1 cup roughly-chopped toasted pecans 3096
    Great Value Pecan Pieces 100G
    $4.16 • Chq
  • 2/3 cup diced red onion 3097
    Onions Red 1EA
    $2.13 • Chq
  • 1/2 cup blue cheese (or any soft cheese) 3098
    Castello Traditional Danish Blue Cheese 125G
    $4.83 • Chq
Dijon Vinaigrette
  • 1/3 cup olive oil 3099
  • 3 tablespoons red wine vinegar 3100
    Colavita Red Wine Vinegar 500ML
    $3.21 • Chq
  • 2 teaspoons honey 3101
    Billy Bee Beehive Honey 1EA
    $10.77 • kg
  • 1 teaspoon Dijon mustard 3102
    Maille Original Prepared Dijon Mustard 500ML
    $5.37 • Chq
  • Pinch of salt and black pepper 3103
Instructions

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.