Blueberry Chicken Salad
Servings 2 servings
Calories 884kcal
Ingredients
Dressing
- 2 Tbsp Extra-virgin olive oil
- 1/2 Tbsp Pure Pomegranate juice
- 1/2 clove Garlic grated
- 1/4 tsp Dried oregano
- 1/4 tsp Dijon mustard
Salad
- 6 oz Chicken breast boneless skinless
- 1/2 tbsp Chicken Seasoning rub
- 1 tbsp Extra-virgin olive oil
- 4 cups Butter lettuce chopped
- 1/4 cup Blueberries
- 4 Dried apricots sliced
- 2 tbsp Pecans chopped
- 2 tbsp Red onion sliced
Bruschetta Naan
- 2 small Naan bread
- 1/2 cup Grape tomatoes quartered
- 1 tbsp Kalamata olives quartered
- 2 tsp Feta cheese
- 1 tsp Lemon juice
- 1 tsp Fresh parsley chopped
- 1 tbsp Extra-virgin olive oil
Instructions
- In a bowl whisk together all of the ingredients for the dressing and store in the refrigerator until ready to use.
- Preheat the oven to 350 degrees. Season the chicken well on both sides with seasoning rub.
- Heat an oven safe grill pan on medium heat. Once hot add the oil. Brown the chicken well on both sides. Place the pan in the oven and cook to an internal temperature of 160 degrees using a thermometer. Once cooked set aside to rest for 5 minutes before dicing into bite sized pieces.
- For the bruschetta: Heat the naan in the oven until golden brown then cut into wedges. In a bowl mix the tomatoes, olives, feta, lemon, parsley, and oil. Spoon over the naan.
- Lay down the lettuce, top with blueberries, apricots, pecans, onion, and chicken. Whisk the dressing and drizzle over top. Serve with bruschetta.
Nutrition
Calories: 884kcal | Carbohydrates: 79g | Protein: 32g | Fat: 49g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1081mg | Potassium: 917mg | Fiber: 7g | Sugar: 18g | Vitamin A: 4286IU | Vitamin C: 13mg | Calcium: 174mg | Iron: 3mg