Up next in the Superfood Salad series is this tasty chicken salad, made extra juicy and nutritious with the addition of blueberries, roasted red peppers, and crunchy walnuts.
Makes 2 serves
- 1 skinless, boneless chicken breast (ideally organic)
- 1 red pepper, seeded and halved
- ¾ cup blueberries
- ¼ cup walnuts, roughly chopped
- 3 cups lettuce (little gem, butter lettuce, or romaine), roughly ripped
- 2 tablespoons extra virgin olive oil
- 2 teaspoons apple cider vinegar (or white wine vinegar)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Preheat your oven to 400°F (205°C).
- Place red peppers inside down on a lined baking tray and roast for 15-20 minutes, until tender and slightly charred. Set aside to cool off.
- While the peppers are roasting, rub the chicken breast with a little olive oil, and season with salt and pepper. Pan fry the chicken over medium heat for 8-12 minutes, until the juices run clear. Set aside and let the meat rest.
- Prepare the vinaigrette by combining the oil, vinegar and mustard.
- When the cooked chicken breast and roasted red peppers cooled off a bit, slice them into slithers.
- To assemble the salad, toss the lettuce, chicken, peppers, blueberries and walnuts, and drizzle with vinaigrette. Season with salt and pepper, to taste.
- This recipe works equally well with poached chicken, or roast chicken. Use whichever method works best for you.
- If you don't fancy roasting peppers especially for this salad, you could use store bought to save time.
- I usually multiply the vinaigrette recipe by 3 or 4 times and store it in the fridge. You can get a really creamy vinaigrette by whisking with a mini whisk, or shaking the mixture in a jar.