Chicken and avocado salad with blueberry vinaigrette

Based on 36 ratings
Sandra

Sandra

Contributor

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g chicken breast
avocado
120 g blueberries (divided)
red onion
75 g baby spinach
50 g feta cheese
60 ml water
1 tsp honey
1 tsp medium-hot mustard
35 ml white balsamic vinegar
3 tbsp olive oil
30 g sliced almonds
salt
pepper
Metric
Imperial

Utensils

  • bowl
  • cutting board
  • knife
  • small pot
  • cooking spoon
  • food processor

Nutrition per serving

Cal
683
Protein
46 g
Fat
50 g
Carb
12 g
  • Step 1/4

    Halve avocado, remove the pit, and dice. Halve the red onion and slice thinly. Add both to a serving bowl along with the spinach leaves and crumble in the feta.
    • avocado
    • red onion
    • 75 g baby spinach
    • 50 g feta cheese
    • bowl
    • cutting board
    • knife

    Halve avocado, remove the pit, and dice. Halve the red onion and slice thinly. Add both to a serving bowl along with the spinach leaves and crumble in the feta.

  • Step 2/4

    Add half of the blueberries and all of the water and honey to a pot. Let simmer for approx. 5 min. Remove from heat and let cool slightly.
    • 60 g blueberries
    • 60 ml water
    • 1 tsp honey
    • small pot
    • cooking spoon

    Add half of the blueberries and all of the water and honey to a pot. Let simmer for approx. 5 min. Remove from heat and let cool slightly.

  • Step 3/4

    Pour the blueberry mixture into a food processor. Add mustard, balsamic vinegar, and part of the olive oil. Blend into a smooth dressing and season with salt and pepper.
    • 1 tsp medium-hot mustard
    • 35 ml white balsamic vinegar
    • 2 tbsp olive oil
    • salt
    • pepper
    • food processor

    Pour the blueberry mixture into a food processor. Add mustard, balsamic vinegar, and part of the olive oil. Blend into a smooth dressing and season with salt and pepper.

  • Step 4/4

    Toast sliced almonds in a frying pan over medium heat for approx. 3 min or until golden. Remove from heat and set aside. Season chicken breast with salt and pepper, heat remaining olive oil in the same pan used to toast the almonds, and fry chicken for approx. 4 min. on either side until cooked through. Remove from heat, let rest briefly, then slice or pull apart into strips. Add chicken, almonds, and the rest of the blueberries to the bowl with the rest of the salad. Toss with the blueberry dressing and enjoy!
    • 30 g sliced almonds
    • 300 g chicken breast
    • 60 g blueberries
    • salt
    • pepper

    Toast sliced almonds in a frying pan over medium heat for approx. 3 min or until golden. Remove from heat and set aside. Season chicken breast with salt and pepper, heat remaining olive oil in the same pan used to toast the almonds, and fry chicken for approx. 4 min. on either side until cooked through. Remove from heat, let rest briefly, then slice or pull apart into strips. Add chicken, almonds, and the rest of the blueberries to the bowl with the rest of the salad. Toss with the blueberry dressing and enjoy!