Blueberry chopped salad with pecan crusted chicken


Summer in a bowl! Recipes adapted from The Blueberry Council and GlutenSugarDairyFree

Whole30 notes: Made the salad without the cheese

Recipe notes: Used a mixed greens and kale instead of romaineĀ  (personal preference). Made my own dressing – a combination of olive oil, lavender balsamic vinegar, aged balsamic, whole30 approved dijon mustard, salt and pepper. Would recommend doubling the pecans for the crust or grinding them until more fine (I wanted the chunky nuts for texture but ran out of the crust mixture halfway through)!

Everything was great as is! The chicken was incredibly flavorful and I loved the pecan crust. I cant wait to make this again, but with more nuts! Fruit in a salad is also always a crowd pleaser and the floral dressing complimented the berries and salt/citrus of the chicken well. Would highly recommend!


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