Simple Blueberry and Feta Salad with Oven Roasted Chicken
This simple blueberry and feta salad with oven roasted chicken is the perfect balance of sweet, tangy, and filling. The toppings are versatile and will taste good with any dressing you choose. This salad will be your go-to light and healthy meal for summer!
Equipment
- Cutting board
- Large knife
- Baking Sheet
- Parchment paper
- Small bowl
Ingredients
- 1/4 cup Chicken Breast or thighs
- 2 cups Lettuce
- 1/4 cup Blueberries
- 2 tablespoons Feta
- 1/4 cup Walnuts and Pecans - or any nuts you prefer
- 2 tablespoons Ranch Dressing
Instructions
- Preheat your oven to 400 degrees.
- Line a baking sheet with parchment paper and place chicken on top.
- Add any seasonings you'd like to your chicken. I typically go for rosemary, thyme, basil, garlic powder, onion powder, salt and pepper.
- Bake at 400 degrees for 35 minutes or until the internal temperature is 165 degrees.
- While the chicken is baking, chop washed lettuce into bite-sized pieces and place in a bowl.
- Toss washed blueberries, feta, walnuts and pecans into the bowl with the lettuce.
- Once your chicken is done baking, allow it to cool for 5-10 minutes before chopping.
- After the chicken has cooled, add to your salad, drizzle with creamy ranch dressing and enjoy!
Tip: If you decide to make this in the air fryer, use foil instead of parchment paper and bake for 25 minutes or until the internal temperature is 165 degrees.
Tip: If you have a stand mixer, add the chicken breast to your mixing bowl and use the paddle attachment to make shredded chicken. Wait for the chicken to cool for 5 - 10 minutes.