Blueberry Chicken Chopped Salad

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com as a part of the Heinen’s 4 P.M. Panic Series. 

Luckily one of my favorite salads can be thrown together in a hurry with items we often have in the fridge. Blueberry Chicken Chopped Salad is sweet, savory and delicious. Blueberries are bursting with flavor this time of year and BONUS, they’re a super healthy superfood! I always have them in my fridge.

Heinen’s offers a beautiful selection of fruits that can easily be swapped out in this recipe. Try strawberries!

Have you ever stood in the cheese section and wondered what to choose? Me too. That’s why I love the help I get from Heinen’s cheese department. They suggested a blue cheese and we loved it. It paired perfectly with the light dijon vinaigrette.

Ingredients:

• 2 boneless skinless chicken breasts
• salt and pepper
• 1Tbs olive oil
• 1 package of local greens
• 1 pint (2 cups) blueberries
• 1 cup roughly chopped toasted pecans
• 2/3 cup diced red onions
• 1/2 cup blue cheese or any soft cheese
• 2 cups cooked small tube pasta (ditalini)

Dressing

• 1/3 cup olive oil
• 3 TBS red wine vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Whisk all ingredients to combine.

Preparation:

Season the chicken breasts to your liking. ( I marinate mine in good seasons Italian dressing for 30 minutes before cooking when I have time.)

Grill the chicken breast 4-5 minutes per side until cooked through. Leftovers work well here too. Let chicken rest before chopping. Chop into bite-sized pieces.

Chop all other ingredients into bite-sized pieces. add pasta and toss with the vinaigrette.

There you have it, protein, starch and vegetables all in one bowl!