Chicken And Avocado Salad With Blueberry Vinaigrette Food

CHICKEN & AVOCADO SALAD WITH BLUEBERRY BALSAMIC DRESSING

Steps:

• Finely chop the garlic. Mash half the blueberries with the oil, vinegar and some black pepper in a large salad bowl.
• Boil the broad beans for 5 mins until just tender. Drain, leaving them unskinned.
• Stir the garlic into the dressing, then pile in the warm beans and remaining blueberries with the beetroot, avocado, salad and chicken. Toss to mix, but don't go overboard or the juice from the beetroot will turn everything pink. Pile onto plates or into shallow bowls to serve.

GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE

Steps:

• Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving., Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing., Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.

BLUEBERRY CHICKEN SALAD

Steps:

• Set aside a few blueberries for topping salad. In a large bowl, combine chicken, celery, red pepper, green onions and remaining blueberries. In a small bowl, mix yogurt, mayonnaise and salt. Add to chicken mixture; gently toss to coat. , Refrigerate until serving. If desired, serve over lettuce. Top with reserved blueberries.

CHICKEN AND AVOCADO SALAD WITH BLUEBERRY VINAIGRETTE RECIPE

Steps:

• Halve avocado, remove the pit, and dice. Halve the red onion and slice thinly. Add both to a serving bowl along with the spinach leaves and crumble in the feta. Add half of the blueberries and all of the water and honey to a pot. Let simmer for approx. 5 min. Remove from heat and let cool slightly. Pour the blueberry mixture into a food processor. Add mustard, balsamic vinegar, and part of the olive oil. Blend into a smooth dressing and season with salt and pepper. Toast sliced almonds in a frying pan over medium heat for approx. 3 min or until golden. Remove from heat and set aside. Season chicken breast with salt and pepper, heat remaining olive oil in the same pan used to toast the almonds, and fry chicken for approx. 4 min. on either side until cooked through. Remove from heat, let rest briefly, then slice or pull apart into strips. Add chicken, almonds, and the rest of the blueberries to the bowl with the rest of the salad. Toss with the blueberry dressing and enjoy! Nutrition Info 683 cal | 46 g protein | 50 g fat | 12 g carb

GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE

Steps:

• In a large resealable plastic bag, combine oil, garlic, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Place vinaigrette ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until ready to use.
• Drain and discard marinage. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until juices run clear. When cool enough to handle, cut chicken into slices.
• Divide salad greens among four serving plates. Top each with chicken, blueberries and oranges. Shake the vinaigrette and drizzle over salads; sprinkle with cheese.