Simple Summer Salad with Chicken and Blueberries
Everything in this hearty gluten free dinner salad is so fresh and summery; it's a feast for the eyes as well!
Servings 4
Ingredients
- for the dressing/marinade
- ½ cup olive oil
- ¼ cup fresh squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 2 teaspoon oregano
- 2 cloves garlic chopped (or 1 teaspoon minced)
- Black pepper to taste
- Sea salt to taste
- for the salad
- 1-1.25 lbs boneless skinless chicken breast trimmed
- 8 cups spring mix salad
- 1 cup fresh blueberries
- 1 cup pepitas
- 2 avocados sliced
- ½ cup crumbled feta
- 4 green onions chopped
Instructions
- Whisk together all of the dressing/marinade ingredients until well combined.
- Slice chicken in half lengthwise to make two thinner pieces. Place the chicken in a shallow baking dish or bowl and pour half of the marinade over, turning to coat.
- Let the chicken marinate for 20 minutes, then either grill it or cook it up in a cast iron skillet over medium-high heat on your stove top until cooked through (about 4-5 minutes a side, depending on thickness).
- While the chicken is marinating, cut up the avocado and green onions.
- Let the chicken cool, then slice it into strips.
- Assemble four individual dinner salads, topping the spring mix with chicken strips, blueberries, pepitas, avocado, feta, & green onion.
- Drizzle with reserved dressing and serve.
Notes
If you can't find pepitas, just substitute something else small and crunchy -- sunflower seeds would work well.