• Amy Lucas

Blueberry Pecan Chicken Salad

Updated: Jul 31


What a great summer salad that can be adapted as a formula to create your favorite summer, fall or winter salad.

  • Use other types of berries, apples, figs, peaches and even citrus fruits when things are in-season!

  • Replace the avocado with a starchy roasted vegetable like butternut squash.

  • Swap the chicken for your favorite protein source.

  • Use seeds instead of nuts!



Serves 2

  • 1 Avocado

  • 11⁄2 cups Blueberries

  • 8 ounces Shredded Chicken

  • 2 tablespoons Pecans

  • 2 teaspoons Olive Oil

  • 2 tablespoons Glaze With Balsamic Vinegar Of Modena

  • 1⁄2 head Romaine Lettuce

  • 1⁄8 teaspoon Kosher Salt & pepper (optional)

  1. Chop romaine lettuce and dice avocado.

  2. Assemble each salad with diced avocado, fresh blueberries, shredded chicken, pecans and drizzle with oil, balsamic glaze, and sprinkle with salt and pepper if desired.

NOTES:

Swap chicken with any other lean protein.

Use any other lettuce or leafy green in place of romaine.


Calories: 426kcal, Carbs: 34g, Protein: 26g, Total Fat: 23g, Saturated Fat: 2.54g, Sodium: 637mg, Fiber: 11g, Added Sugar: 0g, Fruits: 0.84 servings, Vegetables: 1.66 servings,

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