Roast chicken salad with avocado and blueberries
Delight in a flavorful blend of roast chicken, creamy avocado, and juicy blueberries in this vibrant and nutritious salad. A symphony of tastes await!
Ingredients:
- 2 chicken breasts
- 1–2 tbsp. butter (melted)
- salt and pepper
- 2 tbsp. paprika
- 4 slices bacon (cooked and roughly chopped)
- 1/2 cup blueberries
- 4 oz. chévre
- 1 large avocado (sliced thinly)
- Juice of 1 lime (or 1/4 cup bottled)
- 8–10 cups of your favorite salad greens
Instructions:
- Preheat the oven to 450°F. Dab the chicken with a paper towel to dry it, then spread melted butter on it. Season with salt, pepper, and paprika on both sides.
- Transfer the chicken to a baking dish and cook for approximately 20 minutes or until it reaches an internal temperature of 165°F. Set it aside.
- In a blender, combine mayonnaise, buttermilk, and blueberries until well blended to make the dressing.
- To complete the salad: place salad greens in a large bowl and top with slices of avocado, bacon, blueberries, and sliced chicken.
- Drizzle the chèvre and yogurt dressing over the salad.
Summary:
- Calories: 2123 kcal
- Fat: 138 g
- Protein: 172 g
- Carbs: 59 g
- Potassium: 4428 mg
- Magnesium: 341 mg