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Blueberry Lemon Chicken Chopped Salad

Blueberry Lemon Chicken Chopped Salad in 25 Minutes

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A fresh and satisfying chopped salad with juicy sautéed chicken, sweet blueberries, crunchy pecans, and creamy feta, all tossed in a bright lemon vinaigrette. Quick to make and packed with flavor, this salad works great as a light lunch or dinner.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound boneless skinless chicken breasts
  • Fine sea salt and black pepper, to taste
  • 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
  • 3 tablespoons olive oil (vinaigrette)
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper

Instructions

  1. Season the chicken breasts generously with salt and pepper. Heat 1 tablespoon olive oil in a sauté pan over medium-high heat. Cook the chicken for 4 to 5 minutes per side until cooked through and no longer pink inside. Transfer to a cutting board, let it rest for 5 minutes, then dice into small pieces.
  2. Whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper in a small bowl until emulsified. You can also shake everything in a sealed jar.
  3. Add the diced chicken, chopped lettuce, blueberries, pecans, red onion, and feta to a large bowl. Drizzle with the vinaigrette and toss until everything is evenly coated.
  4. Serve immediately and enjoy.

Notes

  • Let the chicken rest before dicing to keep it juicy.
  • Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes to bring out their flavor.
  • You can swap feta for goat cheese depending on your preference.
  • If you want to meal prep, store the dressing separately and toss just before serving.
  • Use little gem lettuce for a slightly sweeter, crunchier bite.
  • Fresh blueberries work best here, but thawed frozen blueberries can work in a pinch if drained well.
  • Author: Emily Frost
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Calorie

Nutrition

  • Serving Size: 1 serving (approximately 1/4 of the recipe)
  • Calories: 480
  • Sugar: 10g
  • Sodium: 620mg
  • Fat: 34g
  • Saturated Fat: 8g
  • Unsaturated Fat: 24g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 32g
  • Cholesterol: 85mg

Find it online: https://www.frostyrecipes.com/blueberry-lemon-chicken-chopped-salad-recipe/