Lemon Blueberry Spring Salad with Chicken
My new Lemon Blueberry Spring Salad with Chicken is the perfect light and refreshing springtime salad. Zesty lemon vinaigrette mixed with roasted chicken, sweet blueberries, and kale and romaine lettuce.
This post sponsored by Zulay Kitchen
Spring is here and we want light refreshing salads like my new Lemon Blueberry Spring Salad with Chicken. A homemade lemon vinaigrette tossed with kale and romaine lettuce and topped with fresh blueberries and roasted chicken makes the perfect fresh and fruity spring salad.
THE BEST SALAD:
I may have said a couple of weeks ago, that I am not a salad lover. When served a side salad I kind of cringe at that limp pale green lettuce, dried up carrot shreds and blah-tasting dressing. I started to write salads off my list based on those I think! BUT…a week ago I tossed together a salad based on a few things I had in the fridge (clean out the fridge kind of day!) and served it for Brandon and my lunch. Oh, my goodness…one bite in and both Brandon and I decided we needed to make this at least once a week for our lunches! The zesty lemon vinaigrette, the light and fresh tastes from the kale and romaine lettuce, the fruity taste from the blueberries, a little crunch from the pepitas, and the delicious and filling roasted chicken all came together for a fantastic spring-time salad.
MAKING THE DRESSING:
To make the homemade lemon vinaigrette dressing (which is soooo easy!), add the freshly squeezed lemons, avocado oil, apple cider vinegar, sea salt and pepper to a small bowl. Use the milk frother to mix the dressing together. With only a few quick bursts the dressing will be all mixed together and ready for the salad. I used Zulay Kitchen’s milk frother…it’s so light and easy to use! A great kitchen addition!
MAKING THE SALAD:
My new Lemon Blueberry Spring Salad with Chicken is the perfect light and refreshing springtime salad. Zesty lemon vinaigrette mixed with roasted chicken, sweet blueberries, and kale and romaine lettuce.
- 3 cups kale, chopped
- 3 cups romaine lettuce, chopped
- 2 chicken breasts, cooked and chopped to bite-sized pieces
- 1/3 cup pine nuts
- 1 cup fresh blueberries
- dash of sea salt
- 2 lemons, freshly squeezed
- 2 Tbsp avocado oil
- 1 tsp apple cider vinegar
- 1/4 tsp sea salt
- 1/8 tsp coarse ground pepper
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In a large mixing bowl, add the chopped kale. Add a dash of sea salt and massage the kale until it becomes softer. (This will make it less bitter to eat and easier to chew.)
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Next add the chopped romaine lettuce, pine nuts, chopped chicken breasts, and blueberries.
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Add the lemon vinaigrette and toss the salad until everything is evenly coated. Serve.
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Add the freshly squeezed lemons, avocado oil, apple cider vinegar, sea salt, and pepper to a small bowl. Using a whisk or the milk frother, mix the dressing together. Whisk until the apple cider vinegar and oil mix together, or with the milk frother stir for 5 seconds, about 2 bursts. Add to the salad.
If you’re meal prepping this salad, divide it evenly into airtight containers and keep in the fridge. Will keep in the fridge for up to 5 days.
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