Chopped Summer Salad with Chicken and Blueberries

Name: Chopped Summer Salad with Chicken and Blueberries
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp Extra Virgin Olive Oil (1 tbsp extra virgin olive oil + ⅓ cup extra virgin olive oil); 24 oz Chicken Breast (24 oz boneless skinless chicken breast *I use six small 4 oz Springer Mountain Farm chicken breasts); ¾ tsp Table Salt (½ tsp salt + ¼ tsp salt); ¼ tsp Black Pepper (¼ tsp pepper); 4 pieces Artisan Lettuce (4 heads Artisan lettuce washed, spinned, and roughly chopped. I use the small heads of Artisan lettuce, but you can also go with 2 heads of romaine); 2 cup Blueberry (1 pint fresh blueberries); ½ piece Vidalia Onion (½ Vidalia onion finely diced); 4 oz Feta Cheese (4 oz feta cheese crumbled); ½ cup Almond (½ cup toasted sliced almonds); ¼ cup Lemon Juice (¼ cup freshly squeezed lemon juice); ½ tsp Dijon Mustard (½ tsp dijon mustard); 2 tbsp Maple Syrup (2 tbsp maple syrup can also use honey or granulated sugar); 2 tsp Poppy Seeds (2 tsp poppyseeds)

A summer salad of chopped artisan lettuce, blueberries, Vidalia onion, feta, and toasted almonds, topped with sliced grilled chicken and a maple-poppyseed dressing.

20 minAmerican

Servings6

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Ingredients

For 6 servings

Extra Virgin Olive Oil1 tbsp · 1 tbsp extra virgin olive oil + ⅓ cup extra virgin olive oil
Chicken Breast24 oz · 24 oz boneless skinless chicken breast *I use six small 4 oz Springer Mountain Farm chicken breasts
Table Salt¾ tsp · ½ tsp salt + ¼ tsp salt
Black Pepper¼ tsp · ¼ tsp pepper
Artisan Lettuce4 pieces · 4 heads Artisan lettuce washed, spinned, and roughly chopped. I use the small heads of Artisan lettuce, but you can also go with 2 heads of romaine
Blueberry2 cup · 1 pint fresh blueberries
Vidalia Onion½ piece · ½ Vidalia onion finely diced
Feta Cheese4 oz · 4 oz feta cheese crumbled
Almond½ cup · ½ cup toasted sliced almonds
Lemon Juice¼ cup · ¼ cup freshly squeezed lemon juice
Dijon Mustard½ tsp · ½ tsp dijon mustard
Maple Syrup2 tbsp · 2 tbsp maple syrup can also use honey or granulated sugar
Poppy Seeds2 tsp · 2 tsp poppyseeds

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Steps

1Cook the chicken. Heat the olive oil in a large skillet over medium to medium-high heat. Season the chicken breasts with salt and pepper and cook for 4-6 minutes on each side, or until no longer pink and the chicken reaches a safe temp of 165 degrees F. with a meat thermometer. Set the chicken aside to rest for 5-10 minutes while you prepare the dressing.
2Make the dressing. Place the olive oil, lemon juice, dijon, maple syrup, and salt in a blender and blend until smooth. Add the poppyseeds and pulse until just incorporated.
3Assemble the salad. Slice the chicken into bite-size pieces. Combine the chopped greens, berries, nuts, onion, and chopped feta in a large salad bowl. Slice the chicken into bite-size pieces and place on top. Toss to mix. Drizzle the dressing on top or serve on the side.