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Developed by the U.S. Highbush Blueberry Council

Ingredients

  • 2 boneless, skinless chicken breasts
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 head Romaine lettuce, finely chopped
  • 1 pint (2 cups) fresh blueberries
  • 1 cup roughly-chopped toasted pecans
  • 2/3 cup diced red onion
  • 1/2 cup blue cheese (or any soft cheese)

Dijon Vinaigrette:

  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • Pinch of salt and black pepper

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.