If you are a blueberry lover, you will love this salad. Salty feta, crispy celery and pepper combined with sweet blueberries and tender grilled chicken breast to top it all off.
- 120 grams Chicken breast
- FOR THE SALAD:
- 50 grams blueberries
- 20 grams Nuts, coarsely chopped
- 50 grams Red pepper, diced
- 60 grams Celery, diced
- 30 grams Feta, crumbled
- ⅓ cups Spinach
- FOR SCREWING:
- 20 grams Low fat natural yogurt
- 1 teaspoon Lemon juice
- ½ teaspoon Red wine vinegar
- 1 teaspoon Finely chopped chives
Add a little olive oil or light cooking spray to a frying pan or nonstick skillet over medium-high heat and cook for about 4 minutes on each side, then flip. Cook for about 12 minutes, turning every 4 minutes depending on the thickness.
Put all the salad ingredients together in a large bowl. Mix the salad dressing in another bowl, mixing the yogurt, lemon juice, vinegar and chives.
Once the chicken is cooked, let it rest for 5 minutes, covered. Once rested, cut it into slices and add it to the bowl and pour over the salad dressing. Mix all the ingredients until they are coated, then put on a plate. Enjoy!