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Lunch

Blueberry Chicken Salad with Almonds

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Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Salad
Cuisine: American
Servings: 1 (click to scale)

Ingredients

  • 3 ounce boneless, skinless chicken breast cubed
  • 1 tsp fresh lemon juice
  • 1/4 tsp poppy seeds
  • 1/8 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1 tsp canola oil
  • 2 ounce spring mix lettuce
  • 1/2 cup fresh blueberries
  • 1/4 ounce fresh red onions julienne sliced
  • 1 ounce fresh carrot julienne sliced
  • 1 Tbsp sliced toasted almonds
  • 2 Tbsp balsamic vinaigrette

Instructions

  • Preheat oven to 350F. Toss diced chicken with lemon juice, poppy seeds, salt, black pepper and oil. Place chicken on a roasting pan and bake until internal temperature reaches 165F, about 15 minutes. Chill and set aside cold.
  • Mix together lettuce, blueberries, red onions and carrots.
  • Top with chilled cooked chicken and vinaigrette.

Nutrition

Calories: 330kcal | Carbohydrates: 20g | Protein: 22g | Fat: 18g | Saturated Fat: 2g | Sodium: 600mg | Fiber: 4g | Sugar: 13g
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