Blueberry, Goat Cheese Chicken Salad with Peanut Dijon Dressing

Ingredients

  • For the Dressing:
  • 2 tablespoons peanut butter
  • 1 tablespoon olive oil
  • 1/2 lime, juiced
  • 3 tablespoons water
  • 1 tablespoon dijon mustard
  • 1/2 tablespoon maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon garlic
  • For the Salad:
  • 1 tablespoon coconut oil
  • 1 pound boneless, skinless chicken breasts, cut into small 1/2 inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika powder
  • 3/4 teaspoon garlic powder
  • 8 cups curly lettuce, chopped
  • 1/4 of small red onion, sliced thinly
  • 1 cup fresh blueberries
  • 1 cup raspberries
  • 1/2 cup goat cheese
  • 1/2 cup smoked almonds, chopped

Instructions

  1. Dressing: In a small blender, add all the ingredients for the dressing. Blend until smooth. Set aside.
  2. Salad: Toss the chicken with the salt, pepper, paprika and garlic powder.
  3. Preheat a skillet, over medium heat. Add the coconut oil to the preheated skillet.
  4. Add the chicken pieces, working in batches if you skillet is on the smaller size. This ensures the chicken sears and does not steam. Turn the chicken after a few minutes, or until golden brown. Finish cooking for 2 more minutes, or until no longer pink in the middle. Set chicken aside.
  5. In 4 bowls, layer the lettuce mix, red onions, fruit, goat cheese and smoked almonds. Top with chicken and drizzle with dressing. Serve immediately.

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