Yield 3,5 persons
Number Of Ingredients 16
Steps:
- To make the salad: Season chicken breasts on both sides generously with salt and pepper. Heat oil in a large sauté pan over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side, until the chicken is cooked through and no longer pink inside. Transfer chicken breasts to a separate plate and let rest for at least 5-10 minutes. Then chop into small, bite-sized pieces. Add the chicken to a large bowl with the lettuce, blueberries, pecans, red onion, blue cheese, and vinaigrette. Toss to combine. Serve immediately. To make the vinaigrette: Whisk all ingredients together until combined. Posted in Chef-Style, Entrees, Featured Foodservice Recipes, Recipes, Salads, Dressings & Appetizers, Summer
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