Description
A vibrant and nutritious Blueberry Corn Chicken Salad featuring tender grilled chicken, sweet corn, fresh blueberries, and toasted maple-roasted pecans, all tossed in a tangy maple balsamic dressing. Perfect for a quick, flavorful meal that combines savory and sweet elements with hearty greens.
Ingredients
Salad Ingredients
- 1 (5 oz) container spring mix or baby greens
- 1.5 lbs grilled chicken, chopped
- 1 cup corn (fresh, thawed frozen, or leftover grilled corn)
- ½ cup red onion, diced
- 1 cup fresh blueberries
- ½ cup raw pecans
- 1 teaspoon avocado oil (or olive oil)
Dressing Ingredients
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Pecan Roasting
- 1 tablespoon maple syrup
- ½ teaspoon sea salt
Instructions
- Roast Pecans: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Toss the raw pecans with 1 tablespoon of maple syrup and ½ teaspoon of sea salt. Spread them evenly on the baking sheet and bake for about 10 minutes. Remove from the oven, toss to coat evenly, and allow to cool completely. This step can be done up to a day in advance.
- Prepare Dressing: In a small bowl, whisk together ½ cup olive oil, ¼ cup balsamic vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon sea salt, and ½ teaspoon black pepper until fully combined. Set aside.
- Sauté Onions and Corn: Heat 1 teaspoon avocado or olive oil over medium heat in a medium sauté pan. Add the diced red onions and cook, stirring occasionally, until translucent and beginning to brown, about 7-8 minutes. For raw or thawed corn, add it to the pan with onions to cook and develop flavor. Grilled leftover corn can be added directly to the salad without sautéing.
- Assemble Salad: On each of 3-4 plates, arrange a base of spring mix or baby greens. Top with chopped grilled chicken, sautéed onions and corn (if applicable), fresh blueberries, and the cooled maple-roasted pecans.
- Serve: Drizzle the maple balsamic dressing over the salad or serve it on the side, allowing each person to add their preferred amount. Store any leftover dressing refrigerated for future use.
Notes
- The pecan roasting can be done a day ahead to save time.
- If using leftover grilled corn, sautéing with onions is not necessary.
- Maple balsamic dressing can be adjusted for sweetness and acidity to suit taste.
- This salad is best served fresh but can be refrigerated briefly if necessary.
- Use fresh blueberries for best flavor; frozen blueberries can be used but may alter salad texture slightly.
