Basecamp Prevention + Wellness

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Blueberry Pecan Salad with Goat Cheese

Tracie Rose

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Prep Time: 30 mins - Overnight | Cook Time: 20 mins | Serves: 4

Ingredients

Salad

  • 2 boneless, skinless chicken breasts

  • 6 c mixed salad greens (spinach, arugula, or spring mix)

  • 1 c fresh blueberries

  • ½ c crumbled goat cheese

  • ½ c halved pecans, toasted and chopped

  • ¼ c red onion, thinly sliced

Dressing

  • ¼ c balsamic vinegar

  • ¼ c olive oil

  • 1 Tbsp honey

  • Salt and pepper to taste

Marinade, optional

  • ¼ c fresh lemon juice, about 2 lemons

  • 2 Tbsp balsamic vinegar

  • 2 Tbsp olive oil, low-sodium chicken broth, or homemade stock

  • 2 cloves garlic, minced

  • 1 tsp lemon zest

  • 1 Tbsp fresh basil

  • 1 tsp dried oregano

  • ½ tsp tried thyme

  • ½ tsp onion powder

  • Salt and pepper to taste

Directions

  1. Optional Chicken Marinade: In a bowl, combine the olive oil, balsamic vinegar, minced garlic, dried thyme, dried rosemary, salt, and pepper. Mix well. Add the chicken breasts to the marinade, making sure they are fully coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or preferably overnight.

  2. Preheat grill or stove top to a medium heat. Grill chicken for 4-5 minutes on each side or until its cooked through and reached 165 degrees. Remove the chicken from the grill and let is rest for a few minutes before slicing. Slice into small strips and set aside.

  3. Heat skillet to a medium heat. Toast pecans until they become fragrant stirring occasionally to avoid burning. Remove toasted pecans from heat, chop to smaller pieces, and set aside.

  4. In a small bowl, whisk together all dressing ingredients.

  5. Assemble the salad by layering grilled chicken, blueberries, goat cheese, toasted pecans, and red onions on mixed salad greens. Dress salad to taste.

Notes

  • To lower the fat content, lessen the oil in the dressing and switch to low sodium chicken broth in the marinade.

Nutrition: (per serving) Calories: 220 kcals | Total Fat: 7 g | Saturated Fat: 1 g | Sodium: 35 mg | Carb: 38 g | Protein: 3 g | Fiber: 4 g.

In the Kitchen | August 2023
Basecamp Prevention + Wellness, Providence | providencebasecamp.org