Lemon Chicken, Arugula, Blueberry Salad with Feta

Posted on July 11, 2014 by Anne Milneck | 0 comments

This beautiful salad is a great way to make use of blueberries in a savory dish. We love how the Lemon Extra Virgin Olive Oil and Fig Balsamic balance the spicy arugula. Sweet blueberries and salty feta are a great pair, too. The warm chicken on top of this cool salad make this a great entree option. Put this recipe in your summer salad rotation!

Ingredients:

1/2 lb chicken tenders

1/2 oz Lemon Pepper

3 cups arugula

1-2 Tbl Lemon Extra Virgin Olive Oil

Salt and Pepper

1/2 cup fresh blueberries

1/4 cup feta

2-3 tsp Fig Balsamic

Directions:

Rub the chicken tenders with Lemon Pepper. Heat Lemon Extra Virgin Olive Oil over medium heat and saute the chicken tenders until golden brown and cooked through. When pierced, the juices should run clear. The tenders will cook in 5-7 minutes. Toss the arugula in a bowl with the Lemon Extra Virgin Olive Oil. Use enough just so that the leaves are glistening with the oil but not so much that oil is pooling in the bottom of the bowl. Season with a little salt and pepper.  Dress the salad with blueberries, feta and sliced chicken tenders. Drizzle Fig Balsamic over the salad and serve.

 


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