This Chicken Blueberry Pecan Salad is a salute to Mother Nature, offering a feast for the eyes and a powerhouse of nutrients! Naturally gluten free always, paleo, keto, low carb, gut loving and just so bloody good for you!
Bursting with polyphenols, minerals, and antioxidants, this salad delivers a cascade of health benefits in every bite. Blueberries and apples bring a potent punch of antioxidants, protecting your cells from oxidative stress while supporting heart and brain health. Pecans add a rich source of essential minerals like magnesium and zinc, promoting healthy metabolism and bone health.
It’s like savoring the last warmth of Indian summer, taking full advantage of nature’s bounty. Combined with the anti-inflammatory polyphenols found in the citrus champagne vinegar, this salad supports digestion, boosts your immune system before old man winter arrives, and even helps combat the effects of aging. Now that is a powerhouse!
Now let’s talk taste: imagine the crisp sweetness of fresh gala apples mingling with the tart pop of juicy blueberries, perfectly balanced by the toasted warmth of pecans. The tender chicken, seasoned with pepper and sea salt, adds a savory depth, while the citrus champagne dressing ties everything together with a vibrant zing and a subtle sweetness. The greens offer a fresh, delicate base, making every bite refreshing, flavorful, and satisfying. It’s a bright, tangy, and slightly sweet flavor explosion that will have you coming back for more.
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Thank you for watching. Now, grab your recipe below and make this along with me.
Chicken Blueberry Pecan Salad with Citrus Champagne Dressing
What you'll need:
Non-bleached parchment paper
A 6-cup glass dish with a tight-fitting lid
Ingredients:
Chicken:
1 lb or 2 chicken breasts
1 tsp Celtic sea salt
2 tsp freshly cracked black pepper
1–2 tsp olive oil
Pecans:
1 cup pecans, roasted
Dressing:
3 tbsp citrus champagne vinegar
¼ cup olive oil
1 tbsp maple syrup (or allulose syrup for low carb)
1 tsp Celtic sea salt
1 tsp freshly cracked peppercorns
Salad:
1 small to medium organic gala apple, sliced thin, core removed
½ lemon, juiced
4 handfuls (or 4 cups) spring or mixed lettuce greens
1 cup blueberries
¼ cup red onion, sliced thin
Preparing the Chicken:
Place 1 pound (or 2) of chicken breasts in a 6-cup glass dish. Sprinkle with 1 teaspoon of Celtic sea salt and 2 teaspoons of freshly cracked black pepper. Drizzle 1–2 teaspoons of olive oil over the chicken and massage it evenly into all sides. Cover the chicken with parchment paper, leaving a slight overhang, and secure the lid tightly. Cook in your HOTLOGIC for at least 4 hours, or longer, 6 hours is the sweet spot.
Roasting the Pecans:
Add 1 cup of pecans to a small skillet over low heat. Roast them, stirring occasionally, until they turn a rich golden brown, about 5–10 minutes. Set aside.
Making the Dressing:
In a small jar or bowl, add 3 tablespoons of citrus champagne vinegar. Slowly drizzle in ¼ cup of olive oil while whisking continuously until the mixture thickens. Add 1 tablespoon of maple syrup, 1 teaspoon of Celtic sea salt, and 1 teaspoon of freshly cracked peppercorns. If making the dressing ahead, store it in a jar with a tight-fitting lid.
Preparing the Salad:
Juice ½ a lemon into a bowl. Slice 1 small to medium gala apple into quarters, remove the core, then slice thinly. Add the apple slices to the lemon juice and toss to coat, ensuring the slices don't brown.
Thinly slice ¼ cup of red onion and set aside.
In a large bowl or serving dish, add 4 hefty handfuls (or 4 cups) of spring or mixed lettuce greens. Drizzle about a quarter of the dressing over the greens and toss to coat them evenly.
Assembling the Salad:
For a Cobb salad-style presentation, arrange the salad components in strips across the top of the lettuce. Start by slicing or chopping the cooked chicken and placing it in a vertical strip down the center of the salad. Drizzle a little extra dressing over the chicken.
On one side of the chicken, arrange a strip of apple slices, followed by a strip of blueberries, and then a strip of red onion. On the other side, place the roasted pecans in a neat line.
Serve immediately and enjoy!
Please let me know how this recipe turned out for you, or your own special tweaks!
~Karen
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