Blueberry Chicken Chopped Salad

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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  fine sea salt and black pepper
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lettuce, Romaine(340g)
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  Blueberries(480g)
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  Pecans, Roasted(240g)
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  Yellow Onion
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  Cheese, Feta, Crumbled(142g)
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lemon Juice, Fresh(15g)
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Honey(5g)
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  1/2 teaspoon fine sea salt
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  1/4 teaspoon black pepper

Instructions

1. 1Pat the chicken breasts dry with paper towels, then season generously with salt and pepper on both sides.
2. 2Heat the olive oil in a large sauté pan over medium-high heat until shimmering, about 1–2 minutes. Add the chicken breasts and cook 5–6 minutes per side over medium-high heat, until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest 5 minutes, then dice into bite-sized pieces.
3. 3While the chicken rests, finely chop the onion into small pieces.
4. 4In a small bowl or jar, whisk together the lemon juice, Dijon mustard, honey, and a pinch of salt and pepper until combined. Slowly drizzle in the remaining olive oil while whisking constantly until the vinaigrette emulsifies and thickens.
5. 5Roughly chop the romaine lettuce and divide evenly into 4 airtight containers.
6. 6Layer the diced chicken, chopped onion, blueberries, roasted pecans, and feta cheese over the lettuce in each container while the chicken is still warm.
7. 7Divide the vinaigrette evenly among the 4 containers, drizzling it over each salad.
8. 8Seal the containers and refrigerate until ready to eat. Shake or toss gently before serving.