Blueberry, Corn and Chicken Salad with Maple Dressing
Prep Notes
This antioxidant rich, immune boosting baby is loaded with heart healthy, brain powering, and gut nourishing ingredients. Talk about a superfood salad fit for a queen! Comprised of seasonal fruits and veggies, healthy fats, protein, and a light maple vinaigrette, this colorful meal-sized salad is not only beautiful on the table, but a wellness package in disguise.
Ingredients
- 1 large container of spring mix or baby greens
- 12 oz grilled and shredded chicken
- 1 cup corn (fresh, frozen that’s been thawed or leftover grilled corn cut off the cob)
- 1/2 cup red onion, diced
- 1 teaspoon avocado oil
- 1 cup fresh blueberries
- 1/2 cup raw pecans
- 1 Tablespoon maple syrup
- 1/2 teaspoon salt
Maple Balsamic Dressing
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 Tablespoon maple syrup
- 1 teaspoon dijon mustard
- 1/2 teaspoon sea salt and pepper
Directions
- Roast pecans: Pre-heat oven to 350°. Line a baking sheet with parchment paper. Add pecans to the sheet and toss with maple syrup and sea salt. Bake for about 10 minutes. Remove from oven, toss and allow to cool completely. This step can be done a day in advance.
- Prepare dressing: Whisk together olive oil, balsamic vinegar, maple syrup, mustard, salt and pepper in a small bowl. Set aside.
- Prep onions: Heat 1 teaspoon oil over medium heat in a medium sauté pan. Add diced onions and cook until translucent and starting to brown, about 7-8 minutes. If you’re using raw or thawed corn, you can add it to the sauté pan with the onion for extra flavor. If you’re using leftover grilled corn, there’s no need to add it.
- Prep salads: Grab 3-4 plates and load on salad ingredients starting with a base of greens, shredded chicken, corn, onion, blueberries and maple roasted pecans. Serve with maple balsamic dressing, allowing everyone to add as much or as a little as they’d like. Store any leftover dressing in the fridge for later.
Credit
IIN