Chicken and avocado salad with blueberry vinaigrette

Chicken and avocado salad with blueberry vinaigrette

Based on 57 ratings
Sandra Schumann

Sandra Schumann

Contributor

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
300 g
chicken breast
1
avocado
120 g
blueberries (divided)
1
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
MetricImperial

Utensils

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

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

How-To Videos

how-to-prepare-berries

How to prepare berries

how-to-clean-dry-and-store-salad

How to clean, dry, and store salad

how-to-pit-and-cut-an-avocado

How to pit and cut an avocado

Nutrition per serving

Cal683
Fat50 g
Protein46 g
Carb12 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.
    • 1 avocado
    • 1 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!

  • Enjoy your meal!

    Chicken and avocado salad with blueberry vinaigrette

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!