Mixed Greens Salad with Grilled Chicken, Blueberries, Pears & Feta

Today one of my dearest friends came over for lunch.  I haven’t seen her since last October as she’s a snow bird now and spends winter in Florida.  I have known her since the summer of 2006 when she was my parent’s Realtor.  We instantly hit it off but lost track of each other after that summer.  Who knew that 9 months later our paths would cross again.  This time it was me looking for a job and contemplating getting my real estate license.  I met with her son, who was the Broker of a brand new Re/Max office and was actively looking for good agents.  I ended up being a good fit for the team he and his Mom were trying to build and was promised a spot in the office if I could get my license.  I hit the books and in 6 weeks was licensed to sell.  The first 2 years of my real estate career were fabulous.  We had the most amazing synergy in our office and all other offices were envious of us.  Working side by side with my friend Lydia was really wonderful.  That was when we became great friends.

I guess I got off on a story there.  Anyway, Lydia is being a good girl and notified me ahead of time that she’s on a highly restrictive diet with no carbs.  So I had to come up with something filling and yet low carb for us to have for lunch today.  The result was a really nice refreshing salad of mixed greens, grilled chicken, fresh blueberries and pears, tangy feta cheese, chopped cashews roasted in sea salt and tossed with a quick vinaigrette of red wine vinegar, shallots, mustard and canola.  You should definitely give this a shot if you’re looking for a quick meal that is both satisfying and good for the waistline.

Mixed Greens Salad with Grilled Chicken, Blueberries, Pears & Feta
{Printable Recipe}



8       cups   mixed lettuce
2                  chicken breasts, cooked & cubed
1                  pear, cored and thinly sliced
1       cup     blueberries
1/4    cup     feta cheese, crumbled
1/4    cup     Cashews, chopped

Sweet Tart Vinaigrette
2    tbsp    shallot, peeled and minced
1    tbsp    sugar
1/4 tsp      mustard powder
1/2 tsp      salt
3    tbsp    red wine vinegar
1/3 cup     canola oil
Procedure
1    In a large bowl, add all of the salad ingredients.
2    In a small mason jar add the vinaigrette ingredients and shake well to combine
3    Toss the salad with the vinaigrette and serve.
Servings: 8
Nutrition Facts
Serving size: 1/8 of a recipe (6.7 ounces).

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