Blueberry Spinach Salad With Chicken Pecans And Bleu Cheese
Total 29 minPrep 14 minCook 15 min4 servings831 cal
Gluten-Free
Nutrition
- Calories
- 831 cal
- Protein
- 18.5 g
- Carbs
- 24 g
- Fat
- 74.1 g
- Sat. fat
- 12.4 g
- Sugar
- 24 g
- Sodium
- 1464 mg
Ingredients
- 8 cup baby spinach
- 12 whole radicchio
- 1/2 cup pecan pieces
- 1 cup blueberries
- 1/2 cup blue cheese
- 3 whole chicken breast halves
- 1 whole shallot
- 1 cup sugar
- 3 tbsp salt
- 2 tsp raspberry vinegar
- 1/3 cup vegetable oil
Directions
- 1
Divide spinach among 4 plates
- 2
Garnish each plate with radicchio leaves
- 3
Top spinach with pecans , blueberries , bleu cheese and chicken slices
- 4
Prepare vinaigrette:
- 5
Whisk together shallot , bleuberries , sugar , salt , raspberry vinegar and vegetable oil
- 6
Drizzle over salad
- 7
There will be some dressing leftover
- 8
Store in the refrigerator and use within a few days
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