Description
A hearty salad packed with roast chicken, bacon, and creamy chèvre. Sweet blueberries add a surprising twist!
Ingredients
Units
Scale
- 2 chicken breasts
- 1-2 tbsp butter (melted)
- salt and pepper
- 2 tbsp paprika
- 4 slices bacon (cooked and roughly chopped)
- 0.5 cups (118 ml) blueberries
- 4 oz (113 g) chévre
- 1 large avocado (sliced thinly)
- 1 lime (or 0.25 cups (60 ml) bottled) Juice of
- 8-10 cups (1893-2366 ml) salad greens
Instructions
- Preheat oven to 450°F (232°C).
- Pat chicken dry, brush with melted butter, season with salt, pepper, and paprika.
- Place chicken in a baking dish and roast for 20 minutes, or until internal temperature reaches 165°F (74°C).
- Set chicken aside.
- To make the dressing: Blend mayonnaise, buttermilk, and blueberries until smooth.
- Add salad greens to a large bowl.
- Arrange avocado slices, bacon, blueberries, and sliced chicken on top of the salad greens.
- Drizzle with chévre and yogurt dressing.
Notes
- For optimal chicken roasting, ensure even thickness of breasts. If uneven, pound to an even thickness before roasting.
- To reduce prep time, use pre-cooked bacon. Ensure it’s roughly chopped for even distribution.
- Store leftover salad components separately for best quality. Dress salad just before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl
- Calories: 600
- Sugar: 15
- Sodium: 700
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 30
- Fiber: 5
- Protein: 40
- Cholesterol: 150