Blueberry Chicken Salad

By LHPollack

Ingredients

• 3 chicken breasts
• Olive oil for coating, plus 1 tbsp.
• Good quality sea salt and fresh-ground black pepper to taste
• 4 oz. Greek-style plain yogurt (can substitute plain yogurt)
• 2 tbsp. white wine vinegar
• 1 tsp. finely chopped fresh lavender leaves (can substitute herbes de Provence)
• 1 small apple, peeled and chopped
• 1/2 red onion, finely diced (optional)
• 1 cup fresh blueberries, washed and dried
• 1/4 cup roasted chopped almonds
• Spinach or lettuce for serving

Preparation

Step 1

Preheat the oven to 400 degrees. Coat the chicken breasts with the olive oil, salt, and pepper and roast for 30 minutes. Cool. In a small bowl, whisk the 1 tbsp. of the olive oil, yogurt, vinegar, lavender, 1 tsp. of the salt, and 1 tsp. of the black pepper. Add the apple and stir to prevent browning. Add the onion, blueberries, and almonds; mix well. Place chicken in the blender and pulse until chopped. Add the chicken to the yogurt-blueberry mixture; stir gently to combine. Serve on a bed of crisp spinach.