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Blueberry Chicken Salad

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
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

  • 10 oz Chicken breast boneless skinless
  • 1/2 TBSP Chicken Seasoning rub
  • 1 TBSP Extra-virgin olive oil
  • 2 slices Crusty bread toasted
  • 4 cups Spring mix
  • 1/4 cup Blueberries
  • 4 Dried apricots sliced
  • 2 TBSP Sliced almonds
  • 3 TBSP Goat cheese crumbled small
  • 1/2 cup Grape tomatoes halved
  • 2 TBSP Red onion sliced

Rice Pudding

  • 2 TBSP Heavy cream
  • 2/3 cup Rice Pudding leftover
  • 1/4 tsp Ground cinnamon

Lemonade

  • 16 oz Lemonade cold
US Customary - Metric

Instructions

  • Prep the rice pudding: Whisk the heavy cream until stiff peaks form. Refrigerate until ready to serve.
  • In a bowl whisk together all of the ingredients for the dressing and set aside 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.
  • Toast the bread.
  • Lay down the lettuce, top with blueberries, apricots, almonds, goat cheese, tomatoes, onion, and chicken. Whisk the dressing and drizzle over top.
  • Serve the salad with bread, rice pudding topped with whipped cream and sprinkled with cinnamon, and lemonade.

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