Chicken Granola Salad with Blueberry Dressing
Forget the croutons and lame bottled dressings. Two breakfast favorites— granola and berries—lend this salad great crunch and natural sweetness along with more nutritional heft. And we made sure there is enough protein here to help you crush any muscle-making goal.
Salad Days: Want to take this salad to work? Pour some blueberry dressing in a mason jar and then top with the chicken, chopped veggies, greens, cheese, almonds, and granola.
2 tsp canola or grape-seed oil
11⁄2 lbs boneless, skinless chicken breast
1 cup fresh or frozen (thawed) blueberries
2 tbsp olive or almond oil
2 tbsp balsamic vinegar
2 tsp Dijon mustard
1 garlic clove, minced Salt
8 cups salad greens
1 pint cherry tomatoes, halved
2 medium carrots, thinly sliced
1 cucumber, chopped
1⁄3 cup torn fresh basil or mint
11⁄3 cups low-sugar granola
1⁄4 cup sliced almonds
2 oz chopped Brie cheese
- Heat oil in a skillet over medium-high heat. Add chicken and cook for 5 minutes per side, or until the internal temperature reaches 165°F. When cool enough to handle, slice the meat.
- Blend together blueberries, oil, 1 tbsp water, vinegar, mustard, garlic, and a pinch of salt in a blender until smooth.
- Divide salad greens among serving plates and top with chicken, tomatoes, carrot, cucumber, and basil. Scatter on granola (about 1⁄3 cup for each salad), almonds, and Brie. Drizzle on blueberry dressing.