Tired of the same old grilled chicken salads for lunch? Brighten up your boring greens with this Grilled Chicken and Blueberry Salad! Take the leftover chicken from the grilled chicken dish you had for dinner last night and turn it into a fresh and flavorful salad. Local blueberries add a burst of flavor with every bite while slivered almonds offer just the right amount of crunch. This chicken recipe is full of your favorite summer flavors and plenty of nutritious ingredients.
Serving Size: 4 salads | Calories: 266 | Total Fat: 17.9 g | Saturated Fat: 2.6 g | Trans Fat: 0 g | Cholesterol: 25 mg | Sodium: 56 mg | Carbohydrates: 18.0 g | Dietary Fiber: 2.7 g | Sugars: 13.6 g | Protein: 10.9 g | SmartPoints (Freestyle): 7 |
- 5 cups mixed greens
- 1 cup blueberries
- ¼ cup slivered almonds
- 2 cups cubed chicken breasts, cooked
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- ¼ cup blueberries
- 2 Tbsp honey
- salt and pepper to taste
- In a large bowl, toss the greens, blueberries, almonds, and chicken breasts until well mixed.
- For the salad dressing, combine the olive oil, apple cider vinegar, blueberries, and honey in a blender. Blend until smooth. Add salt and pepper to taste.
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