Chicken and Blueberry Salad with Orange Vinaigrette
A fresh mix of lettuce, chicken, blueberries, tomato, avocado, and feta topped with a citrusy Orange Vinaigrette.
Servings: 2
Ingredients
- ½ tbsp extra virgin olive oil
- 1 lb skinless boneless chicken breast cooked and chopped
- Spring Mix lettuce or Spinach- enough for 2 bowls
- ½ cup Cherry Tomatoes sliced
- ½ cup blueberries
- ¼ cup Feta Cheese crumbled
- ½ avocado diced
Orange Vinaigrette
- ¼ cup extra virgin olive oil
- ¼ cup orange juice freshly squeezed
- 2 tbsp orange zest
- 1 tbsp honey
- 2 tbsp apple cider vinegar
Instructions
Salad
- Heat oil in medium sized pan over medium heat. Add the chopped up chicken breasts, sprinkle with salt and pepper to taste, and cook approximately 8-10 minutes until completely cooked through. Stir the chicken while it cooks to ensure all sides are cooked evenly. Remove the chicken from the pan and place on a plate to allow to cool, approximately 10 minutes.
- Add the chicken to a bowl with the lettuce, tomatoes, blueberries, feta, and avocado. Toss to combine. Serve immediately.
Orange Vinaigrette
- Add all of the ingredients into a resealable container (I used a mason jar). Close the lid and shake the vinaigrette to combine all ingredients. As it sits the ingredients will separate, so if not using immediately, make sure you give it another shake to mix it up!
Nutrition
Calories: 660kcal | Carbohydrates: 21g | Protein: 52g | Fat: 41g | Saturated Fat: 8g | Cholesterol: 162mg | Sodium: 479mg | Potassium: 1011mg | Fiber: 2g | Sugar: 17g | Vitamin A: 417IU | Vitamin C: 38mg | Calcium: 113mg | Iron: 1mg