This post may contain affiliate links, which means that if you click on one of the product links, I earn a commission to support my blogging
activities. Click here to read my full disclosure statement.

Wednesday, July 11, 2012

Blueberry Balsamic Chicken Salad

We have been coming home from the farmers market with a big basket of blueberries for the past few weeks now. We both love blueberries, but I was ready to see what I could do with them other than mixing them into a smoothie or topping off a bowl of Paleo Cereal. I was inspired by a post on the Whole Foods blog that highlighted recipes for cooking with berries and decided to try a chicken salad with caramelized blueberries and onions. I eat a lot of salads because I quite enjoy eating and by including nutritious, but low calorie vegetables in my diet I can put down some fairly sizable meals and that makes my belly happy.

I do have a good reason for being so hungry lately - I am training for my first triathlon! It is still a few months away, but I am already working out twice a day most days. I might swim or run in the morning and then ride my bike or lift weights in the afternoon. Luckily I have my very own Ironman to show me the ropes! I couldn't even swim a full lap in the pool when this all started a few weeks ago, but my husband has been a great coach and now I can swim five full laps without taking a break. I'll have to swim about 10 laps in the race, but I think it is a good start for someone who, until recently, didn't use the pool for much more than laying out in the sun.

Anyway, back to this salad. :) We made this for dinner and found that it was more than enough to make a full meal on its own, but it would also be great with some sweet potatoes or asparagus on the side. Bon appetit!

Blueberry Balsamic Chicken Salad

Serves: 4
Prep Time: 10
Cook Time: 45 minutes
Total Time: 55 minutes


2 boneless, skinless chicken breasts

1 tsp and 1 tbsp of olive oil, divided

Salt and pepper to taste

1 medium yellow onion, thinly sliced

1 1/2 cups blueberries

1 tbsp balsamic vinegar

1 tbsp chopped thyme (fresh is best, but dried will work)

1 medium cucumber, diced

6 cups arugula


-Preheat oven to 375 F.

-Brush chicken breasts on both sides with olive oil and sprinkle with salt and pepper, bake on a baking sheet for 35 to 40 minutes, until no longer pink in the center.

-While chicken is baking, heat 1 tablespoon of olive oil in a large skillet over medium heat

-Add onion, saute until translucent, about 5 minutes, stirring often so it does not burn.

-Reduce heat to medium/low. Add blueberries, vinegar, thyme and a dash of salt and pepper to pan and stir well to blend. Cook for 25-30 minutes, stirring occassionally. Blueberries will break down and create a thick sauce. Remove from heat and set aside.

-Remove chicken from oven and let cool slightly. When chicken has cooled enough to handle, shred and mix with caramelized onions and blueberries.

-Divide arugula evenly between four bowls or plates. Top with chicken mixture and diced cucumbers. Drizzle a small amount of olive oil on top of each salad and finish with a spinkle of pepper. Can be served warm or cold.

No comments:

Post a Comment